SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
SPINACH SALAD WITH RED CURRANT VINAIGRETTE
This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations.
Provided by A Fork in the Trail
Categories Salad Dressings
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
- Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
Nutrition Facts : Calories 126.6, Fat 0.5, SaturatedFat 0.1, Sodium 67.9, Carbohydrate 30.4, Fiber 3.3, Sugar 20.8, Protein 2.8
PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
- Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
- Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing:
- Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
- Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
FRUITED SPINACH SALAD WITH CURRANT VINAIGRETTE
Make and share this Fruited Spinach Salad With Currant Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- For vinaigrette, combine currant jelly and vinegar in a small saucepan.
- Stir over medium-low heat just till jelly melts and mixture is smooth.
- Chill in the freezer for 10 minutes.
- Meanwhile, combine spinach, strawberries, orange sections, and green onion in a large salad bowl.
- Drizzle vinaigrette over spinach mixture; toss to mix.
- Serve immediately.
Nutrition Facts : Calories 90.4, Fat 0.3, Sodium 41.4, Carbohydrate 22.3, Fiber 2.1, Sugar 16.8, Protein 1.8
SPINACH SALAD WITH CURRY VINAIGRETTE
This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.
Provided by JENNIFERT
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g
FENNEL, SPINACH, ORANGE SALAD WITH A RED CURRANT VINAIGRETTE
Just a nice twist for a every night salad or dinner party. This is the most simple elegant salad, but just think ... canned mandarin oranges, a bag of baby spinach and a jar of current jelly, a few other ingredients and you that is it. I love to garnish this with a little feta, but that is up to you. To me it just makes the salad.
Provided by SarasotaCook
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
- Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
- Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
- This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.
Nutrition Facts : Calories 150, Fat 5.7, SaturatedFat 3.8, Cholesterol 22.3, Sodium 478.8, Carbohydrate 21.5, Fiber 3.1, Sugar 12.6, Protein 5.5
SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE
Categories Salad Leafy Green Onion Broil Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 12
Steps:
- For Vinaigrette:
- Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
- For Salad:
- Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
- Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.
SPINACH SALAD WITH CITRUS VINAIGRETTE
Steps:
- Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
- Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
- Note
- To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
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