Warm Spinach Salad With Peppers And Cotija Cheese Recipes

WARM SPINACH SALAD WITH PEPPERS AND COTIJA CHEESE

Steps:

• Clean spinach and cut off most of stems.
• Crumble Cotija cheese with a fork and set aside to be used as garnish later.
• Dice onion and peppers.
• Place butter in large pot and melt on low heat.
• Add onions to butter, adjusting stove temperature until onions become soft.
• Add peppers and cook for another few - peppers should be soft around edges but still a bit crispy.
• Cook spinach in sauce very slightly - one friend sautes it by taking a handful and swiping it around the pan.
• This can take awhile if you decide to make more for a dinner party, though, so I usually add enough to fill the pot one-third to one-half full, stir it a few times, then take out immediately.
• Spinach should still be fluffy - just barely sauteed.
• Continue until finished with spinach, removing some onions and peppers with each batch.
• Add extra onions and peppers to salad.
• Sprinkle with Cotija cheese just before serving.
• Serves approximately 6 as a side dish, with some onions and peppers leftover for the next day.
• You can prepare this dish ahead of time by sauteing the onions and peppers and setting them aside.
• Reheat them and add the spinach just before you're ready to serve.

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.

SIMPLE SPINACH SALAD

Steps:

• Add dressing ingredients to a medium bowl. Whisk to emulsify.
• Add spinach to a large bowl.
• Toss with the salad dressing.
• Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WILTED SPINACH SALAD WITH WARM FETA DRESSING

Steps:

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

WARM SPINACH SALAD

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.

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.