SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
SPINACH & BACON SALAD WITH PEACHES
Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. -Megan Riofski, Frankfort, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 cups dressing).
Number Of Ingredients 15
Steps:
- Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.
Nutrition Facts : Calories 391 calories, Fat 35g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
- Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
- Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.
Nutrition Facts : Calories 690, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 220 milligrams, Sodium 1040 milligrams, Carbohydrate 93 grams, Fiber 2 grams, Protein 24 grams, Sugar 53 grams
SPINACH ALMOND CROSTINI
Steps:
- Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
- Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
- In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
- Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
- Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.
Nutrition Facts : Calories 206, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 20 milligrams, Sodium 477 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 7 grams
SPINACH-ALMOND RICE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.
SPINACH SALAD WITH APPLES, AVOCADO, AND BACON
Provided by Jeff Edmunds
Categories Salad Fruit Ginger Lunch Apple Bacon Avocado Spinach Fall Bon Appétit South Dakota Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
- Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
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