WILTED SPINACH
Delicious wilted spinach with a simple Mediterranean dressing.
Provided by KNIVES0UT1979
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g
WILTED SPINACH WITH CRANBERRY-HONEY VINAIGRETTE
Cook up a simple vinaigrette with dried cranberries and pour it over baby spinach for a quick wilted salad.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the spinach in a large bowl and set aside. Heat the vinegar, cranberries and honey in a small skillet, stirring, until the honey loosens and dissolves. Remove from the heat and stir in the oil and a pinch each of salt and pepper. Pour over the spinach and toss until well coated and wilted. Adjust the seasoning with additional salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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
SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
WILTED SPINACH VINAIGRETTE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Relish this delightful side made using spinach - ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in 4-quart nonstick Dutch oven over medium heat. Cook garlic in oil 1 minute, stirring constantly.
- Add spinach and raisins; cook about 1 minute, stirring constantly, or just until spinach is barely wilted. Remove from heat; stir in sunflower nuts, sugar and vinegar. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 7 g, TransFat 0 g
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
SOFT-SHELL CRABS WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE
Categories Leafy Green Shellfish Marinate Sauté High Fiber Seafood Crab Spinach Spring Summer
Yield Serves 4
Number Of Ingredients 20
Steps:
- Make soft-shelled crabs:
- Preheat oven to 350°F.
- Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
- Make warm herb vinaigrette:
- In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
- When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
- Make wilted spinach:
- Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
- Serve:
- Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
- To properly clean a soft-shelled crab:
- Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Make and share this Wilted Spinach Salad With Balsamic-Honey Vinaigrette recipe from Food.com.
Provided by hellokitty
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove.
- Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.
Nutrition Facts : Calories 248.8, Fat 20.1, SaturatedFat 5.9, Cholesterol 15.9, Sodium 388.6, Carbohydrate 11.7, Fiber 3, Sugar 5.9, Protein 8.5
WILTED SPINACH SALAD WITH SHERRY VINAIGRETTE
This healthy spinach salad is big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Salad Dressings
Time 15m
Yield 6 1 1/2 cup serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach in a large bowl.
- Place shallot, vinegar and oil in a large skillet over medium heat.
- Cook, stirring often, until the liquid is nearly evaporated.
- Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
- Stir in broth and olives and bring to a simmer.
- Immediately pour the dressing over the spinach and toss until slightly wilted.
- Serve.
Nutrition Facts : Calories 81.3, Fat 6.3, SaturatedFat 0.8, Sodium 99.9, Carbohydrate 5.2, Fiber 1.8, Sugar 0.3, Protein 2.6
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