Hawaiian Dressing With Avocado Egg And Spinach Salad Recipes

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HAWAIIAN DRESSING WITH AVOCADO, EGG AND SPINACH SALAD

I use this dressing on Hawaiian Grilled Burgers but it can be used on salads. If you make ahead & refrigerate, shake the dressing,stir,it might separate.Beautiful presentation for a dinner party.

Provided by Montana Heart Song

Categories     Spinach

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11



Hawaiian Dressing With Avocado, Egg and Spinach Salad image

Steps:

  • Pour lemon juice in flat sided dish.
  • Add salt.
  • Half the avocados, pit. Leave peel on, place in dish cut side down.
  • Right before serving, use a sharp knife cut down through the peel, making individual slices. Throw away the strips of narrow peel.
  • Mix Dressing, refrigerate.
  • First Presentation:.
  • On a long serving plate, place the spinach, then the onion rings,avocodo slices, sliced hard boiled eggs.
  • Drizzle with dressing.
  • Scatter bacon bits across the top.
  • Second Presentation:.
  • Lay out 8 individual salad plates and layer in the same order as above.
  • Pass the dressing and small cup of bacon bits when served.

Nutrition Facts : Calories 446.5, Fat 37.2, SaturatedFat 5.9, Cholesterol 121.3, Sodium 801.4, Carbohydrate 26.8, Fiber 7.3, Sugar 6.7, Protein 6.4

4 avocados, pitted & halved
2 tablespoons lemon juice
1 teaspoon salt or 1 teaspoon salt substitute
4 -6 hard-boiled eggs, peeled and sliced
4 cups fresh spinach, washed, spun, drained and stemmed
1 white onions or 1 red onion, sliced
1/4 cup hormel bacon bits (optional)
2 cups mayonnaise
2 teaspoons celery seeds
2 tablespoons pineapple juice
2 tablespoons ketchup

HAWAIIAN SPINACH SALAD

Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8



Hawaiian Spinach Salad image

Steps:

  • Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

4 cups fresh baby spinach
2 cups grape tomatoes
2/3 cup seeded chopped cucumber
1/2 cup sliced fresh mushrooms
8 slices red onion, halved
1 can (20 ounces) unsweetened pineapple chunks, drained
8 ounces sliced deli ham, julienned
1/3 cup fat-free poppy seed salad dressing

SPINACH AND EGG SALAD

Provided by Pierre Franey

Categories     easy, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7



Spinach and Egg Salad image

Steps:

  • Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
  • Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
  • Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley

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