Warm Spinach And Dried Fig Salad From Sun Maid Recipes

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH AND DRIED FIG SALAD FROM SUN-MAID

Steps:

• In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
• Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
• In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
• Divide and place the salad on individual salad plates.
• Garnish with feta, hazelnuts and black pepper.
• Serve immediately.

WARM SPINACH SALAD

Steps:

• Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
• Blend together vinegar, water, mustard and Splenda.
• Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
• Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
• Add the vinegar mixture and simmer 1 minute.
• Pour dressing over spinach, toss well.
• Divide onto 4 chilled salad plates and sprinkle with croutons.
• Serve immediately.

WARM SPINACH SALAD

Steps:

• In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.