Warm Spinach And Sausage Salad Recipes

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SAUSAGE SPINACH SALAD



Sausage Spinach Salad image

Want a fast way to turn a salad into a hearty meal? Add sausage. The mustard dressing also goes with smoked salmon or chicken. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 teaspoons olive oil, divided
2 fully cooked Italian chicken sausage links (3 ounces each), cut into 1/4-inch slices
1/2 medium onion, halved and sliced
4 cups fresh baby spinach
1-1/2 teaspoons balsamic vinegar
1 teaspoon stone-ground mustard

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

Nutrition Facts : Calories 244 calories, Fat 16g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 581mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

Nutrition Facts : Calories 240 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 493 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 8 grams, Sugar 7 grams

WARM SPINACH SALAD RECIPE



Warm Spinach Salad Recipe image

Serve a Warm Spinach Salad Recipe topped with mushrooms, bacon and dressing. Our Warm Spinach Salad Recipe heats the bacon and dressing in the microwave.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings, 1-1/4 cups each.

Number Of Ingredients 4

6 cups packed fresh spinach leaves
1 cup sliced fresh mushrooms
1/3 cup KRAFT Classic CATALINA Dressing
6 slices OSCAR MAYER Fully Cooked Bacon, cut into 1/2-inch pieces

Steps:

  • Toss spinach with mushrooms in large bowl.
  • Microwave dressing and bacon in microwaveable bowl on HIGH 15 to 30 sec. or until heated through; stir.
  • Pour over salad; toss to coat.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

WARM SPINACH SALAD WITH SOY VINAIGRETTE



Warm Spinach Salad with Soy Vinaigrette image

For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

1 tablespoon low-sodium soy sauce
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Kosher salt and freshly gorund pepper
2 cups cremini mushrooms, sliced 1/2 inch thick
2 cups shiitake-mushroom caps, sliced 1/2 inch thick
6 cups packed curly-leaf spinach
1 1/2 cups carrot ribbons (from 2 peeled carrots)

Steps:

  • Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

EASY WILTED SPINACH SAUSAGE SALAD



Easy Wilted Spinach Sausage Salad image

Have you ever eaten a warm salad? If not, this easy sausage salad recipe with wilted spinach just might make you a fan. Top with red peppers and green onions for a delicious salad experience.

Provided by Lisa

Categories     Main Course

Time 25m

Number Of Ingredients 9

1 pound Italian sausage
1 teaspoon caraway or fennel seeds
4 cloves minced garlic or granulated garlic
1 teaspoon dried basil
⅔ cup malt vinegar
1 red pepper, sliced into rings
4 green onions, sliced
4 fresh mushrooms, sliced (optional)
8 cups torn spinach leaves or Swiss chard

Steps:

  • Brown the Italian sausage in a large skillet along with the caraway seeds and the garlic.
  • While the sausage cooks, slice the red pepper and green onions.
  • After the sausage is cooked, stir in the dried basil and the malt vinegar.
  • Let simmer on the stovetop, uncovered, for 5 minutes.
  • While the sausage mixture is simmering, gather four bowls for serving the salad.
  • Wilt the spinach by placing two cups of spinach in each bowl, and cooking each bowl for one minute. If you decide to cook two bowls together, increase the microwave cooking time to 1 and 1/2 minutes.
  • When the sausage mixture has simmered for 5 minutes, remove it from the heat.
  • Top each bowl of wilted spinach with 1/4 of the sausage mixture, then add the red peppers and green onions to each bowl.
  • Top with sliced, fresh mushrooms, if using.

Nutrition Facts : Calories 245 kcal, ServingSize 1 serving

WARM SPINACH AND SAUSAGE SALAD



Warm Spinach and Sausage Salad image

From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.

Provided by Ms B.

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces bulk pork sausage
2 1/2 tablespoons olive oil
1 teaspoon lemon zest, grated
1 1/2 tablespoons fresh lemon juice
6 ounces Baby Spinach
coarse salt
fresh ground pepper
4 large eggs

Steps:

  • In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
  • Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
  • Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
  • Remove pan from the heat.
  • Add the spinach and use tongs to coat the leaves with the dressing.
  • Sprinkle the salad generously with salt and pepper.
  • Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
  • Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
  • Top each salad with a fried egg and serve.

Nutrition Facts : Calories 409.8, Fat 31, SaturatedFat 9.3, Cholesterol 265.9, Sodium 167, Carbohydrate 2.4, Fiber 1, Sugar 0.5, Protein 29.4

WARM SPINACH AND CHORIZO SALAD



Warm Spinach and Chorizo Salad image

Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1/2 baguette, cut into 1/2-inch pieces
1 bunch spinach, trimmed and washed
1 teaspoon extra-virgin olive oil
1/2 pound dried chorizo, cut into 1/2-inch half moons
1/2 cup jarred chestnuts, coarsely chopped
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

Nutrition Facts : Calories 281 g, Fat 14 g, Fiber 5 g, Protein 12 g

SPRINGTIME HAM AND SPINACH SALAD



Springtime Ham and Spinach Salad image

Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.

Provided by 2DIDI

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons raspberry vinegar
1 teaspoon coarse grained prepared mustard
ground black pepper to taste
3 cups cooked ham, cubed
8 cups baby spinach, rinsed and dried
1 cup diced cantaloupe
½ cup diced peaches, drained
1 red onion, thinly sliced

Steps:

  • In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
  • In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 8.1 g, Cholesterol 37.8 mg, Fat 19.5 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 5.4 g, Sodium 918.7 mg, Sugar 5.2 g

HOT SPINACH AND ARTICHOKE SALAD



Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
  • Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

WARM SALAD WITH CRISPED SPINACH AND QUAIL



Warm Salad With Crisped Spinach And Quail image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 tablespoon balsamic vinegar
1 clove garlic, peeled and minced
3/4 teaspoon kosher salt
2 drops Tabasco sauce
1 tablespoon olive oil
Breasts from 4 quails
Kosher salt to taste
12 fresh basil leaves, chopped
1 quart of peanut oil, for deep frying
3/4 pound fresh spinach, stemmed, washed and dried well
Kosher salt to taste
4 cups mesclun
1/4 cup pine nuts, toasted

Steps:

  • To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat. Boil, lower the heat and simmer 3 minutes. Remove from heat, cover and set aside.
  • To make the quail, heat the olive oil in a medium skillet over medium-high heat. Add the quail and saute about 2 minutes per side. Remove from the skillet, season with salt, set aside and keep warm.
  • To make the spinach, heat the oil in a deep, heavy pot to 350 degrees. Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute. Remove with tongs and drain on paper towels. Season with salt.
  • To assemble the salads, divide the mesclun among 4 plates. Top with the quail and sprinkle with the basil. Spoon the sauce over it all and garnish with the fried spinach and pine nuts. Serve immediately.

WARM BEEF AND SPINACH SALAD



Warm Beef and Spinach Salad image

Sliced beef and tasty onions top this simple spinach salad. The dressing is thick, hearty and tangy, and is just the thing to bring it all together. Plus, you can put it on the table in no time! -Linda Eggers, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup reduced-fat sour cream
2 tablespoons fat-free milk
1 tablespoon horseradish
1 tablespoon prepared mustard
SALAD:
1 small red onion, sliced and separated into rings
1 pound deli roast beef, cut into thin strips
1 package (6 ounces) fresh baby spinach
2 plum tomatoes, cut into 1/4-inch slices

Steps:

  • In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 733mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

  • Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
  • Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
  • Toss salad ingredients with the vinegar.
  • Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
  • Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

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