SAUSAGE PIZZA WITH SPINACH SALAD
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.
- Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.
- Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.
- Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.
GRANDMA'S SPINACH SALAD
With all its fresh ingredients, this pretty spinach salad was my grandma's favorite. Even my little ones like it (but don't tell them spinach is good for them)! -Shelley Riebel, Armada, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients until sugar is dissolved., In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.
Nutrition Facts : Calories 280 calories, Fat 21g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 9g protein.
WARM SPINACH AND SAUSAGE SALAD
From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.
Provided by Ms B.
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
- Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
- Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
- Remove pan from the heat.
- Add the spinach and use tongs to coat the leaves with the dressing.
- Sprinkle the salad generously with salt and pepper.
- Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
- Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
- Top each salad with a fried egg and serve.
Nutrition Facts : Calories 409.8, Fat 31, SaturatedFat 9.3, Cholesterol 265.9, Sodium 167, Carbohydrate 2.4, Fiber 1, Sugar 0.5, Protein 29.4
SPINACH SALAD WITH ITALIAN SAUSAGE
Here's another Italian sausage dish. With a little of this and a lot of that, the recipe becomes your own. I hope you will enjoy this, and make it your own. You can double or triple this. Source: Bon Appetit' magazine.
Provided by FLUFFSTER
Categories One Dish Meal
Time 37m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the spinach in a large bowl. Heat 1 teaspoons of the olive oil in heavy, large skillet over medium heat. Add sausages and cooked until browned and cooked through.
- Transfer sausages to paper towels, using slotted spoon. Drain sausages and then slice 1/2 inch thick.
- Heat drippings in skillet over medium heat. Add green onions and stir one minute. Add vinegar and bring to a boil, scraping up any browned bits. Mix in 1 tablespoons oil and mustard. Add sausage and toss to coat. Season with salt and pepper. Pour over spinach and toss.
- Adjust seasoning.
Nutrition Facts : Calories 884.2, Fat 80.2, SaturatedFat 26.8, Cholesterol 171.8, Sodium 1731.2, Carbohydrate 5.5, Fiber 2, Sugar 0.8, Protein 34.4
SAUTED SPINACH WITH SAUSAGE AND GARLIC
This is a family favorite, and it's so easy. You can't ever fail with this one! You can serve it with your favorite meats, or if you omit the sausage, it's delicious with fish too. Enjoy it just like we do!
Provided by Vera Cardia
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. Boil spinach in salty water. Drain and set aside. In a saucepan lightly saute garlic and a little ham base in olive oil, (do not brown garlic). Garlic must stay white. Brown the sausage in a different pan to drain the fat away. If you don't mind the fat, then add it to the garlic and ham base (or pork bullion crumbles). Add the drained spinach and let coat well about 10 minutes. Adjust for taste with salt and pepper. Serve with your favorite meat. Double or triple the recipe for additional guests. You can use this recipe for other types of green such as collards, turnips, etc. Enjoy! =)
THE BEST SPINACH SALAD
Everyone LOVES this salad.
Provided by sweet alice
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g
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5/5 (12)Total Time 30 minsCategory DinnerCalories 490 per serving
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
- Meanwhile, in a large Dutch oven, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes. Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat. Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.
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