WARM SPINACH AND BASIL SALAD
Make and share this Warm Spinach and Basil Salad recipe from Food.com.
Provided by skat5762
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the spinach and basil in a large salad bowl.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and pine nuts; mix well.
- Sauté until the pine nuts are brown.
- Add the prosciutto; mix well.
- Cook just until heated through, stirring constantly.
- Pour over the spinach mixture, tossing to coat.
- Season with the salt and pepper; sprinkle with the Parmesan cheese.
WARM SPINACH SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.
WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
WARM SPINACH SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
- Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
- Toss salad ingredients with the vinegar.
- Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
- Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.
AMAZING CUCUMBER BASIL SALAD
I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.
Provided by RainbowJewels
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 8
Steps:
- Run spinach and basil through a food processor until finely chopped.
- Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 201.3 mg, Sugar 1.6 g
SPINACH BASIL PASTA SALAD
This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!
Provided by _jennifer
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
- Toss the spinach and basil together in a large bowl.
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 4.7 g, Sodium 344.5 mg, Sugar 2.1 g
SPINACH SALAD WITH LAMB AND BASIL
Steps:
- Trim and tie lamb. Season lamb with salt and pepper and in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
- Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
- In another bowl coarsely crumble goat cheese and gently stir together with 2 tablespoons oil and 1 tablespoon basil. Chill goat cheese, covered, until assembling salad.
- In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to room temperature before assembling salad.
- Preheat oven to 450°F.
- Heat an ovenproof heavy skillet (preferably cast-iron) over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F. for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours and up to 1 day. Cut lamb into thin slices.
- Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.
WARM SALAD WITH CRISPED SPINACH AND QUAIL
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat. Boil, lower the heat and simmer 3 minutes. Remove from heat, cover and set aside.
- To make the quail, heat the olive oil in a medium skillet over medium-high heat. Add the quail and saute about 2 minutes per side. Remove from the skillet, season with salt, set aside and keep warm.
- To make the spinach, heat the oil in a deep, heavy pot to 350 degrees. Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute. Remove with tongs and drain on paper towels. Season with salt.
- To assemble the salads, divide the mesclun among 4 plates. Top with the quail and sprinkle with the basil. Spoon the sauce over it all and garnish with the fried spinach and pine nuts. Serve immediately.
WARM SPINACH AND BASIL SALAD
Steps:
- Directions: To get started, wash, rinse, and drain 6 cups of spinach and 2 cups of fresh basil leaves. I always remove any stems and tear larger leaves in half. Toss the prepared spinach and basil in a bowl and set it aside. In a skillet, combine 1/2 cup of olive oil with 3 cloves of finely chopped or minced garlic and a 1/2 cup of pine nuts. Stirring constantly, sauté these ingredients over a medium heat for a few minutes and then add 3/4 of a cup of diced prosciutto or thinly sliced, cooked ham. Continue to sauté until pine nuts are a nice toasty brown and the prosciutto is heated through. Pine nuts tend to burn easily so it should take only a few minutes. Pour this hot mixture over the salad greens and toss.
WARM SPINACH SALAD
A delicious salad! This recipe is from the revised Joy of Cooking. Prep time is time to prepare the bacon and eggs and assemble the other ingredients. All that can be done in advance.
Provided by GinnyP
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a salad bowl.
- In pan with 2 T reserved bacon drippings, combine vinegar, mustard seeds, herbs, onion, and sugar.
- Heat the dressing until just before it begins to boil and pour over the spinach greens.
- Sprinkle with crumbled bacon.
- Garnish with sliced eggs.
- Serve immediately.
Nutrition Facts : Calories 235.5, Fat 20.1, SaturatedFat 6.8, Cholesterol 127.5, Sodium 297.8, Carbohydrate 5.4, Fiber 2.1, Sugar 1.9, Protein 8.6
WARM BEEF AND SPINACH SALAD
Sliced beef and tasty onions top this simple spinach salad. The dressing is thick, hearty and tangy, and is just the thing to bring it all together. Plus, you can put it on the table in no time! -Linda Eggers, Albany, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 733mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
WARM SPINACH SALAD
This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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