Warm Spinach Salad With Dried Figs And Feta Recipes

WARM SPINACH AND DRIED FIG SALAD FROM SUN-MAID

Warm Spinach and Dried Fig Salad from Sun-Maid image

As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad!

Provided by COOKGIRl

Categories Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons red onions, finely diced
2 tablespoons olive oil (okay to substitute grape seed oil)
1/2 cup dried mission figs, sliced (or other varieties of figs such as calmyrna)
2 tablespoons brown sugar, packed (I tested muscovado for a change)
2 tablespoons sherry wine vinegar or 2 tablespoons apple cider vinegar
6 ounces fresh baby spinach leaves
1/4 cup feta cheese, crumbled
1/4 cup hazelnuts, toasted and coarsely chopped
cracked black pepper

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

Warm Spinach Salad image

Provided by Florence Fabricant

Categories easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
Toss salad ingredients with the vinegar.
Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

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