BABY SPINACH SALAD WITH DATES AND ALMONDS
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Provided by Julia Moskin
Categories easy, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 209 milligrams, Sugar 12 grams, TransFat 0 grams
MIRAVAL'S SPINACH SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the salad, tear the spinach and radicchio into large pieces. Toss with the jicama, peppers, carrots and sun-dried tomato.
- To make the dressing, warm the honey in a saucepan over medium heat. Add the scallion, mushrooms, garlic and chilies. Bring to a boil, then lower heat and simmer, stirring constantly, for 2 to 3 minutes. Stir in the mustard, remove from heat and whisk in the vinegar. Season with black pepper. Toss with salad and serve at once.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 74 milligrams, Sugar 12 grams, TransFat 0 grams
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
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