Tangy Spinach Salad Supreme Recipes

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SPINACH SALAD SUPREME



Spinach Salad Supreme image

Yummy dressing on a yummy salad. Adapted slightly from a recipe found in the Taste of Home Cookbook, originally submitted by Gail Sykora. Can also be topped with crumbled bacon.

Provided by berry271

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons finely chopped onions
2 teaspoons finely chopped green peppers
2 teaspoons minced fresh parsley
1/2 cup canola oil
1/4 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons ketchup
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
4 cups Baby Spinach
2 hard-boiled eggs

Steps:

  • Chop onion and pepper.
  • Mince parsley.
  • Combine onion, pepper, parsley, oil, vinegar, sugar, ketchup, salt, mustard, and paprika well to make dressing.
  • Place one cup of spinach on each of 4 plates.
  • Slice eggs and use to top salads (if adding bacon, do so now).
  • Drizzle with dressing.

TANGY SPINACH SALAD & BACON DRESSING



Tangy Spinach Salad & Bacon Dressing image

Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.

Provided by Tona C.

Categories     Salad Dressings

Time 50m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 12

16 ounces Baby Spinach
6 eggs, hard boiled and sliced
16 pieces cooked bacon, chopped
9 tablespoons red wine vinegar
4 -6 tablespoons sugar
2 teaspoons Dijon mustard
sea salt
fresh ground black pepper
12 medium white mushrooms, sliced
6 ounces red onions, very thinly sliced (1 small)
1 cup dried cranberries
garlic cheese crouton

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
  • Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
  • Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4

TANGY SPINACH SALAD



Tangy Spinach Salad image

My variation of a recipe I found in a magazine a few years back. Leftovers don't keep well if you dress the whole salad. Add some precooked shrimp or chicken for a main course salad. If you dress the entire salad, leftovers don't keep well.

Provided by SuzV2796

Categories     Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons sugar
3 tablespoons ketchup
3 tablespoons vegetable oil
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon minced green onion
1 cucumber, sliced
1 diced red peppers or 1 yellow bell pepper
1 cup cherry tomatoes, chopped
12 ounces Baby Spinach
1/3 cup chow mein noodles
5 slices bacon, cooked and crumbled

Steps:

  • Mix together the first 6 ingredients in a jar with a tight-fitting lid. Shake well before using.
  • In a large bowl, toss together the remaining ingredients . Drizzle with the dressing.

Nutrition Facts : Calories 222.7, Fat 16.5, SaturatedFat 3.9, Cholesterol 12.8, Sodium 700.9, Carbohydrate 16.1, Fiber 2.3, Sugar 10.7, Protein 4.9

TANGY PASTA SALAD WITH SPINACH



Tangy Pasta Salad with Spinach image

The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3/4 pound cooled cooked short pasta, such as campanelle
3 large celery stalks, thinly sliced
2 cups baby spinach, chopped
1/4 cup capers, rinsed and chopped
6 tablespoons Lemon-Herb Dressing
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Nutrition Facts : Calories 421 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

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