SPINACH SALAD WITH GRILLED EGGPLANT AND FETA
Provided by Chris Schlesinger
Categories Salad Appetizer Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Spinach Grill Grill/Barbecue Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (main course) or 8 (first course or side dish)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
- Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
ELLEN'S SPINACH AND FIG SALAD
Surprisingly light but decadent-tasting salad. The balsamic reduction provides enough moisture so that no additional salad dressing is needed. Serves 2 entree-sized salads or 4 small appetizer salads.
Provided by EllenB5
Categories Spinach Salad
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
- Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 41.4 g, Cholesterol 18.1 mg, Fat 10.4 g, Fiber 7.1 g, Protein 7.3 g, SaturatedFat 3.8 g, Sodium 224 mg, Sugar 31.7 g
SPINACH SALAD WITH PANCETTA AND FRIED EGGS
Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Provided by Melissa Clark
Categories brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
- Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
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