Super Simple Spinach Salad Recipes

Steps:

• In a large salad bowl, combine the spinach, mushrooms, eggs and bacon. Drizzle with vinaigrette; toss to coat.

Steps:

• Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
• Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
• Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

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

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Steps:

• Snip spinach and lettuce leaves.
• Snip olives.
• Cut off a hunk of cheese, and cut into crumbles.
• Add olives and cheese to lettuce in a large serving bowl.
• Toss lightly then drizzle favorite dressing or let each diner add at the table.
• Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other specialty lettuces.
• Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata).

Steps:

• Soak onion in ice-water for 10 to 15 minutes and thoroughly drain. This will help to eliminate the sharp oniony flavor in the dressing.
• Puree the first 7 ingredients in blender or processor until smooth and emulsified. Check for seasoning and add salt and pepper as needed. Set aside.
• Combine spinach with all ingredients in a large bowl, reserving bacon and pine nuts. Add enough dressing to lightly coat ingredients, season with salt and pepper if desired and toss well. Garnish salad with bacon and pine nuts.

Steps:

• Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
• Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.