SPINACH SALAD DRESSING
Steps:
- Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
- Toss dressing with spinach just before serving.
- Add remaining ingredients on top of salad. Serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 8 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.
- With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.
- For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.
- Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.
- Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.
- Tip onto a serving platter.
- Place the Not-Knots on top and shave over more Parmesan.
- For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
- For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
- For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
- Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
- Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
- Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.
PATSY'S SPINACH SALAD DRESSING
I loved this salad, it served at my wedding shower, and the hostess was kind enough to share it with me. Toss with baby spinach, red onions, fresh mushrooms and bacon bits.
Provided by LAM
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, sugar, sour cream, parsley, garlic salt, black pepper, and mustard together in a bowl until smooth.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 2.1 g, Cholesterol 0.8 mg, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.4 g, Sodium 115 mg, Sugar 1.6 g
SPINACH SALAD WITH CREAMY POPPY SEED DRESSING
Spinach Salad with Creamy Poppy Seed Vinaigrette - This Classic Spinach Salad recipe is topped with bacon, red onion, fresh mushrooms & boiled eggs. An easy homemade poppy seed dressing this is the perfect complement. This makes a delicious side or is great with grilled chicken for a complete meal.
Provided by Holly Nilsson
Time 35m
Number Of Ingredients 15
Steps:
- Place egg in a small container with 1 tablespoon of the vinegar. While blending on low (with a blender or hand mixer) pour in olive oil and canola oil as slowly as possible.
- Add in remaining vinegar, mustard, honey, garlic powder and black pepper. Pulse until mixed. Stir in poppy seeds and salt to taste.
- Combine all remaining ingredients except eggs in a large bowl. Toss with dressing. Add sliced eggs and serve.
Nutrition Facts : Calories 702 kcal, Carbohydrate 21 g, Protein 18 g, Fat 61 g, SaturatedFat 13 g, Cholesterol 265 mg, Sodium 651 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
SPINACH SALAD WITH CREAMY DRESSING
Make and share this Spinach Salad With Creamy Dressing recipe from Food.com.
Provided by Semra22
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
- In a blender, combine the dressing ingredients.
- Toss salad with the dressing and serve.
PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
SO-GOOD-FOR-YOU SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
- For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
- Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.
SPINACH SALAD II
This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.
Provided by Dee J
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, 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.
- In a large bowl, combine the eggs, bacon, spinach and onion.
- In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
Nutrition Facts : Calories 359 calories, Carbohydrate 4.3 g, Cholesterol 149.4 mg, Fat 34.1 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 8.4 g, Sodium 395.2 mg, Sugar 1.1 g
THE BEST SPINACH SALAD EVER
Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.
Provided by Autumn
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
- Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g
SPINACH SALAD DRESSING
This special dressing works on any salad and has just the right sweet-and-sour taste to dress up a lunch salad.-Cindy Harnish, Wexford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1-1/3 cups.
Number Of Ingredients 8
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. ,
Nutrition Facts : Calories 118 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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