Barefoot Contessa Spinach Salad Recipes

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
  • Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
  • Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

CHICKEN AND SPINACH WALDORF SALAD



Chicken And Spinach Waldorf Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut bacon
1/4 cup whole roasted salted Marcona almonds
1/4 cup whole roasted salted cashews
1/4 cup walnut halves
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons liquid honey
4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
4 ounces baby spinach, washed and spun dry
1/2 cup golden raisins
6 ounces extra-sharp Cheddar, grated
1 crisp red apple, unpeeled
4 soft-boiled eggs, large-diced

Steps:

  • Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
  • Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
  • Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
  • In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
  • In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)



Spinach Salad (Ina Garten) Recipe - (2.9/5) image

Provided by kddozier

Number Of Ingredients 13

DRESSING:
2 bags baby spinach
Red onion, thinly sliced
1 package craisins
Feta cheese, crumbled
Toasted pine nuts or pecans
1/2 cup white vinegar
1 cup sugar
1 cup vegetable oil
1 tablespoon tarragon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
Paprika to taste

Steps:

  • Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.

PESTO PEA SALAD



Pesto Pea Salad image

Provided by Ina Garten

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

2 cups of frozen peas
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons pesto, recipe follows

Steps:

  • Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
  • To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
  • Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
  • Pesto:
  • 1/4 cup walnuts
  • 1/4 cup pignolis
  • 3 tablespoons diced garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan
  • Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
  • Yield: 4 cups

SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
  • Note: This recipe has been updated and may differ from what was originally broadcast or published.

BABY LEAF SALAD WITH BACON



Baby Leaf Salad with Bacon image

Provided by Ina Garten

Categories     appetizer

Time 38m

Yield 4 servings

Number Of Ingredients 10

8 ounces good bacon
1 extra large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
Mesclun greens for 4, washed and spun dry

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
  • For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
  • Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

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