THE BEST SPINACH SALAD
Everyone LOVES this salad.
Provided by sweet alice
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g
SPINACH CHOWDER
For a soup as simple to prepare as this, it looks very eligant and tastes better!! One of my favourites when company is coming.
Provided by Tebo3759
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine spinach, soup, milk& Oxo cubes dissolved in boiling water.
- Heat slowly, stir occasionally for about 20 minutes until spinach has thawed.
- Cover and simmer 5 minutes.
- Serve garnished with egg slices and crumbled bacon on top.
SPINACH AND CORN CHOWDER
Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!
Provided by GuavaJelli
Categories Chowders
Time 45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
- Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
- Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
- Add stock or water 2 cups at a time, whisking to prevent lumps.
- Add corn, spinach and butter; simmer 10 minutes.
- Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
- **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.
Nutrition Facts : Calories 284.2, Fat 23.3, SaturatedFat 12.8, Cholesterol 68.3, Sodium 146.2, Carbohydrate 14.9, Fiber 1.4, Sugar 5.5, Protein 6
HAM, POTATO, CORN AND SPINACH CHOWDER
So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.
Provided by pokergirl33
Categories Chowders
Time 30m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
- add in about a teaspoon of onion flakes to rehydrate and soften.
- when the butter gets a bit brown add 2 tablespoons of flour.
- whisk together until you have "cooked" the flour (about 30 seconds).
- add 2 cups of milk and whisk until smooth.
- add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
- add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
- Add 2 nuggets of chopped frozen spinach.
- let simmer on low while you prepare the rest of the ingredients.
- add a couple shakes of garlic powder.
- I put in A LOT of black pepper but do it to your taste.
- Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
- Chop up about 2 cups of ham into bite sized pieces.
- open the corn and drain.
- peel one big left over baked potato and chop into bite sized pieces.
- Add all the ham, potato and corn.
- Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
- Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
- and eat!
COD, BROAD BEAN, AND SPINACH CHOWDER
Thick and creamy soup that is finished with coutons to soak up the flavors. This is a fantastic chowder for the winter months.
Provided by Lateshow9
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Croutons:.
- Heat olive oil in frying pan. Add bread cubes. Cook over medium heat, stirring often until golden all over. Remove and leave to drain on kitchen paper until soup is ready.
- Soup:.
- Pour milk and cream into large pot and bring to boil. Add cod and bring back to boil. Reduce heat and simmer for 2-3 minutes, then remove from heat and simmer for 6 minutes until fish is just cooked. Use a slotted spoon to remove the fish from the cooking liquid.
- Using a fork, flake the cooked cod into pieces and set aside.
- Heat the olive oil in a large pan and add the onion and garlic. Cook for 5 minutes.
- Add olive oil, garlic, and onion mixture to the milk mixture. Add potatoes and bring back to boil. Reduce heat, cover, and simmer for 10 minutes.
- Add broadbeans and simmer for 10 minutes (if frozen, follow instructions on bag before they are added to mixture).
- Add cod to the soup and heat gently.
- Just before serving, add spinach and cook 1-2 minutes until wilted.
- Season with chives, nutmeg, salt, and ground pepper to taste.
- Serve with croutons piled on top.
Nutrition Facts : Calories 808.2, Fat 22.4, SaturatedFat 7, Cholesterol 66.3, Sodium 2840.1, Carbohydrate 100.8, Fiber 24.7, Sugar 2.6, Protein 55.8
CLAM CHOWDER WITH SPINACH AND DILL
Provided by David Tanis
Categories dinner, lunch, soups and stews
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat.
- Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
- Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute.
- Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning.
- Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
FISH AND SPINACH CHOWDER
Make and share this Fish and Spinach Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat water, onion, potato and frozen spinach to boiling in Dutch oven; reduce heat.
- Cover and simmer 5 minutes; break up spinach.
- Cover and simmer about 5 minutes longer or until potato is crisp-tender; drain.
- Reserve vegetables.
- Heat margarine in Dutch oven over medium heat.
- Stir in flour, salt, pepper and nutmeg; remove from heat.
- Stir in milk and Worcestershire sauce.
- Heat to boiling over medium heat, stirring constantly.
- Boil and stir 1 minute.
- Stir in fish and vegetables.
- Heat to boiling; reduce heat.
- Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork.
- Serve with freshly ground pepper and lemon wedges if desired.
Nutrition Facts : Calories 331.6, Fat 8.4, SaturatedFat 1.9, Cholesterol 45.8, Sodium 637.8, Carbohydrate 29, Fiber 3.7, Sugar 1.9, Protein 35.3
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