Annies Spinach Salad Recipes

ANNIE'S TURKEY SALAD

This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads.

Provided by Ann Sizemore

Categories Salad

Time 3h20m

Yield 10

Number Of Ingredients 5

Annie's Turkey Salad image

Steps:

Place eggs in a medium saucepan and cover with cold water. 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.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 10.7 g, Cholesterol 183.7 mg, Fat 21.5 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 496.2 mg, Sugar 8.7 g

Ingredients

6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 ½ (10 ounce) jars mustard-mayonnaise blend
¾ cup mayonnaise

ANNIE'S ORIGINAL SALSA

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. -Angela Barnes, Big Rapids, Michigan

Provided by Taste of Home

Time 1h

Yield 7 pints.

Number Of Ingredients 13

Annie's Original Salsa image

Steps:

In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

2 cups tomato sauce
2 cups tomato paste
2 cups chopped onions
1 cup chopped green pepper
3 to 5 chopped jalapeno peppers, seeded
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2/3 cup white vinegar
1/3 cup sugar
2 tablespoons canning salt
2 teaspoons ground cumin
2 teaspoons pepper
8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

NANCY'S SPINACH SALAD

Provided by Food Network

Time 44m

Yield 4 servings

Number Of Ingredients 11

Nancy's Spinach Salad image

Steps:

For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Ingredients

1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

ANNIE'S TURKEY SALAD

This can be made with leftover turkey, or with a prepared turkey breast. Very addictive, even if you overdosed on the bird the day before.

Provided by Mirj2338

Categories Lunch/Snacks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

Annie's Turkey Salad image

Steps:

Place eggs in a medium saucepan and cover with cold water.
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.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise.
Chill in the refrigerator approximately 3 hours before serving.

Ingredients

6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet gherkins, chopped
1 (15 ounce) jar prepared sandwich and salad sauce
3/4 cup mayonnaise

ANNIE'S SCRUMPTIOUS MAPLE PECAN SPINACH SALAD W/MAPLE DRESSING

UPDATED -- Please note: The nutritional information (fat and calories) on this salad for each serving is incorrect because it was calculated using all the salad dressing for 4-6 servings of the salad. The recipe makes lots of extra dressing. This salad is wonderful! My husband and I came up with the ingredients for the salad itself to go along with a delicious maple dressing from the book "What's cooking America". All the flavors of the different ingredients blend and coalesce into the most mellow, nutty sweet flavor, that is very autumnal and heavenly! And very nutritious too. You really need all the ingreds. to achieve the wonderful flavor. Make sure you toast the pecans, as the toasting really brings out the flavor, and let the jicama matchsticks sit in the ice water a bit to really intensify their crunchy sweetness.Make sure all the ingredients are very fresh. (I buy prewashed/packaged baby spinach to speed things up and dispense with the rinsing and drying). Vary salad ingredient amounts to taste (we never measure). I hope you enjoy it as much as we have.

Provided by Naturalbohemian

Categories Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Annie's Scrumptious Maple Pecan Spinach Salad W/Maple Dressing image

Steps:

FOR SALAD: Mix all vegetable ingredients together in large bowl.
MAPLE DRESSING INSTRUCTIONS: In a blender, food processor or with hand held immersion blender, combine maple syrup, salt, rice vinegar, canola oil, and ground mustard.
Blend 1 minute or until well mixed.
Yields 2 Cups TO TOAST PECANS: Place whole pecans on baking sheet in single layer, toast in 350 degree oven for 10 minutes, stirring a couple times during toasting time.
Let cool TO ASSEMBLE: Serve salad in individual bowls or salad plates.
Sprinkle with desired amount of pecans.
Top with desired amount of Maple dressing.

Nutrition Facts : Calories 950.1, Fat 75.3, SaturatedFat 5.7, Sodium 678.3, Carbohydrate 70.3, Fiber 14.8, Sugar 44.8, Protein 7.5

Ingredients

1 (12 ounce) package baby spinach leaves (very fresh)
1 red onions (chopped) or 1 other mild sweet onion (chopped)
1 jicama, cut into match sticks (let sit in ice water awhile, to crisp)
1 sweet red pepper (chopped)
3/4 cup carrot, cut into matchsticks
1 cup cherry tomatoes, cut into halves (preferably vine ripened)
1 cup toasted pecans (whole or chopped)
3/4 cup pure maple syrup
1 teaspoon salt
1/2 cup rice vinegar (I use brown rice vinegar)
1 cup canola oil (other mild flavored vegetable oil OK)
1 1/2 teaspoons ground mustard

SPINACH CHICKEN SALAD

This recipe is from a cute little tea room called MadHatter's in San Antonio, TX. It's not a spinach salad, it's a chicken salad with spinach in it. Delicious on sourdough with alfalfa sprouts and tomatoes! I've even wrapped these in pastry dough and baked them for a delicious picnic snack hot or cold.

Provided by Pamelamb

Categories Lunch/Snacks

Time 2h15m

Yield 5 serving(s)

Number Of Ingredients 4

Spinach Chicken Salad image

Steps:

1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach.
2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach.
4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.

Nutrition Facts : Calories 149.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 52, Sodium 697, Carbohydrate 8.7, Fiber 2.5, Sugar 0.7, Protein 24

Ingredients

16 ounces white meat chicken (cooked)
16 ounces fresh spinach
1 (1 1/2 ounce) box Knorr vegetable soup mix
1 cup mayonnaise

SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)

Provided by kddozier

Number Of Ingredients 13

Spinach Salad (Ina Garten) Recipe - (2.9/5) image

Steps:

Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.

Ingredients

DRESSING:
2 bags baby spinach
Red onion, thinly sliced
1 package craisins
Feta cheese, crumbled
Toasted pine nuts or pecans
1/2 cup white vinegar
1 cup sugar
1 cup vegetable oil
1 tablespoon tarragon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
Paprika to taste