WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
VINCENT SCOTTO'S ONION SALAD
Provided by Jonathan Reynolds
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a griddle over medium-low heat until hot. Cut off the ends of each onion so that you can see the rings. Cut the onions crosswise into 3/4-inch to 1-inch slices, keeping the rings intact and the skins on as much as possible. Brush cut sides with 4 tablespoons of the oil and sprinkle with salt. Grill slices until tender and caramelized, about 20 minutes per side. If they burn, scrape off the charred portion. (A little tastes O.K.) Let cool.
- Meanwhile, grill the bread until toasted, rub on both sides with the cut sides of the garlic and sprinkle with 2 tablespoons of the oil and salt. Cut into crouton-size pieces.
- When onions are cool, remove remaining skins and separate into rings -- they will resemble small bottomless bowls. Divide 1/2 among 4 plates, sprinkle with 1/2 the parsley, 1/2 the Parmesan and 1/2 the croutons. Repeat with the remaining ingredients on top. Drizzle with the lemon juice and the remaining oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 8 grams, TransFat 0 grams
AVOCADO, CILANTRO AND WHITE ONION SALAD
Steps:
- In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
- Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.
ONION VINAIGRETTE SALAD
"The recipe for this pretty salad dressing was given to me a long time ago by my sister-in-law," comments Harriet Stichter of Milford, Indiana. "We like the mixture's onion flavor so much we keep some in our refrigerator year-round."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-1/2 cups dressing.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY ONION SALAD
Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.
Provided by Kim D.
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the onions very thin and place them in a plastic or glass dish.
- Combine the vinegar, water, sugar, and salt.
- Mix well to dissolve the sugar and salt.
- Pour over the sliced onions and mix well.
- Put a plate on top of the onions and set a weight on it.
- A plastic bottle of oil and vinegar works well.
- Let the onions sit on the counter all day- overnight is best.
- Drain the onions (You will wonder where all the liquid came from!).
- Combine the dressing and celery seed and toss with onions.
- Put in a serving bowl and serve.
TOMATO & ONION SALAD
A simple and fresh, fat-free salad with influences from Cape Town
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Pour boiling water over the onion and leave for 10 mins.
- Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
- Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
- This can be prepared and chilled up to 1 hr ahead, but dress just before serving.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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