LIGHTLY WILTED SPINACH SALAD
Provided by Alex Guarnaschelli
Time 10m
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
- Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
WILTED SPINACH SALAD
Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.
Nutrition Facts :
WILTED SPINACH SALAD
I served this terrific salad to guests and it was a hit! Pour the hot dressing over the salad right before serving time. I found this recipe in an old Farm Journal cookbook. Cook time is for the time it takes to boil the eggs and fry the bacon.
Provided by Hey Jude
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine spinach, onions and eggs in a large salad bowl.
- Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
- Pour off all but 3 tablespoons of bacon drippings.
- Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
- Pour over spinach mixture; toss gently.
- Sprinkle with bacon.
WILTED SPINACH SALAD
An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.
Provided by CHPBD
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
- In a large bowl, toss together the spinach and green onions.
- Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g
WILTED SPINACH SALAD AND BACON VINAIGRETTE
Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.
Provided by savvyminx
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
- Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
- Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g
WILTED SPINACH SALAD WITH CHICKPEAS
Summertime meals just got easier thanks to this warm spinach salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
- Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
- Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).
Nutrition Facts : Calories 285 g, Fat 16 g, Fiber 8 g, Protein 6 g
WILTED SPINACH SALAD WITH CARAMELIZED SHALLOTS
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat extra-virgin olive oil over medium-high. Add minced shallots, and cook, stirring often, until softened, about 3 minutes. Season with coarse salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.
Nutrition Facts : Calories 139 g
WILTED SPINACH SALAD WITH BUTTERNUT SQUASH
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm., In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer. , Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.
Nutrition Facts : Calories 228 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 382mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
WILTED SPINACH SALAD WITH WARM FETA DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Onion Appetizer Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Feta Spinach Fall Winter Healthy Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
WILTED SPINACH SALAD WITH CHEVRE-WALNUT CUPS
This is an interesting and deliciously tangy salad from Secrets from a Caterer's Kitchen by Nicole Aloni.
Provided by pattikay in L.A.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sherry Vinaigrette:.
- In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
- Walnut Cups:.
- Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
- Salad:.
- Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
- Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
- in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
- Bake the filled walnut cups for about 4 minutes, till bubbling.
- Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
- Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
- For an entree version of this salad, you could add some cooked chicken.
Nutrition Facts : Calories 409.1, Fat 39.2, SaturatedFat 7.1, Cholesterol 11.2, Sodium 158.5, Carbohydrate 9.5, Fiber 3.6, Sugar 1.3, Protein 9.4
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