California Spinach Salad Recipes

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

CALIFORNIA SPINACH SALAD

Steps:

• In small saucepan, bring vinegar and tarragon to a boil. Cool.
• Blend mustard and vinegar mixture in deep bowl. Stir well.
• Gradually add oil, beating until well blended.
• Season to taste with salt and pepper.
• Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.

PERFECT SPINACH SALAD

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

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

CLASSIC SPINACH SALAD

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

SPINACH SALAD DRESSING

Steps:

• Combine the first seven ingredients in a blender or food processor; cover and process until smooth. Serve over fresh spinach. Store leftover dressing in the refrigerator. ,

CALIFORNIA WILTED SPINACH SALAD

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.

CALIFORNIA APPLE SPINACH SALAD

Steps:

• Combine all ingredients for dressing in bottle or jar. Shake well and refrigerate several hours to meld flavors.
• Just before serving, gently toss apples mushrooms and onions together in a large bowl.
• Add lettuce, spinach, bacon and dressing; blend well.
• Serve with cheese sprinkled on top.