Hot And Sour Spinach Salad Recipes

HOT SPINACH SALAD

Steps:

• In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar to a boil. Pour over lettuce and toss; sprinkle with bacon.

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.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

SWEET-SOUR SPINACH SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.

HOT SPINACH SALAD

Steps:

• Combine spinach leaves, crumbled bacon, and mushrooms in large salad bowl.
• Combine bacon drippings, vinegar, and grated onion in small frypan. Bring dressing to a boil; add to salad; toss until spinach is well-coated.
• Add egg slices and avocado to salad; serve immediately on warm plates.

HOT AND SOUR SPINACH SALAD

Steps:

• Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
• Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.

SPINACH SALAD WITH SWEET AND SOUR DRESSING

Steps:

• Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
• Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
• In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
• Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.

SPINACH SALAD WITH SWEET-SOUR BACON DRESSING

Steps:

• Cook bacon over medium to high heat until almost crisp.
• Add onions and fry, stirring, for one minute.
• Add sugar, stirring over medium heat until sugar starts to develop a golden color.
• Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes.
• Remove from heat.
• Immediately pour over spinach leaves in a large bowl.
• Toss to coat spinach evenly and serve.
• Sprinkle nuts or seeds over each serving, to taste.