Wilted Spinach Salad Recipes

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.

Steps:

• In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
• Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

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.

Steps:

• Heat oven to 400ºF.
• Place wire cooling rack in shallow foil-lined pan; spray with cooking spray. Place 2 Tbsp. brown sugar in pie plate. Add bacon, 1 slice at a time; turn to evenly coat both sides of slice. Place on wire rack. Bake 18 min. or until crisp and golden brown.
• Meanwhile, cook onions in 2 Tbsp. dressing in medium skillet on medium heat 8 min. or until crisp-tender, stirring occasionally. Add crushed pepper; cook and stir 1 min. Stir in remaining brown sugar and dressing.
• Crumble bacon. Place spinach in large bowl. Add half the dressing mixture; toss to coat. Top with fruit and bacon; drizzle with remaining dressing mixture. Serve immediately.

Steps:

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Steps:

• In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
• Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

Steps:

• Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

Steps:

• Cook the onions untill translucent in the olive oil.
• Add garlic and cook for an additional 2 minutes.
• Add the Baslamic Vinegar.
• Bring to a boil and reduce to 1/2 origional.
• Add Spinach leaves and cook untill wilted (2-5 minutes).
• Move spinach to serving bowl.
• Roast pine nuts over medium heat.
• Add pine nuts and dried crainberries to spinach and mix.
• Serve warm.

Steps:

• Thoroughly rinse spinach on cold water, remove stems.
• Dry with paper toweling or spin dry.
• To prepare dressing: Combine orange juice, vinegar, oil, zest, Worcestershire, salt and pepper.
• Heat dressing just until it starts to boil.
• Toss spinach with hot dressings and bacon bits.
• Garnish with orange sections.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
• Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
• Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
• Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Steps:

• Place the spinach in a large bowl.
• In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
• Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.

Steps:

• In a large skillet, heat extra-virgin olive oil over medium-high. Add minced shallots, and cook, stirring often, until softened, about 3 minutes. Season with coarse salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Steps:

• Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.
• Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside.
• While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat.
• Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.

Steps:

• Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
• Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
• Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Steps:

• In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bacon and garlic in oil 8 to 10 minutes, stirring occasionally, until bacon is crisp; reduce heat to low.
• Stir in salt, pepper and nutmeg. Gradually add spinach. Toss just until spinach is wilted. Drizzle with lime juice.