CLASSIC SPINACH SALAD RECIPES

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CLASSIC SPINACH SALAD RECIPE - FOOD.COM



Classic Spinach Salad Recipe - Food.com image

This is a favorite salad of mine when I want something that's quick to prepare. If I have some pre-boiled eggs in the refrigerator I can get this on the table in about 5 minutes. (Note: the recipe calls for 3 tablespoons of jarred bacon pieces; however, I usually fry 3 slices of bacon, crumble them and use in place of the jarred bacon. This makes the prep time about 10 minutes longer.)

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 7

3 hard-boiled eggs
1/2 cup classic caesar salad dressing
1/2 teaspoon pepper
1 (4 -6 ounce) bag pre-washed baby spinach leaves, from the produce dept (about 4-6 oz.)
2 plum tomatoes
3 tablespoons bacon, pieces jarred
1/2 cup herbed croutons

Steps:

  • Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
  • Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.

Nutrition Facts : Calories 249.3, FatContent 22, SaturatedFatContent 4.1, CholesterolContent 159.9, SodiumContent 449.2, CarbohydrateContent 6.9, FiberContent 1.4, SugarContent 2, ProteinContent 6.7

CLASSIC SPINACH SALAD RECIPE | BON APPÉTIT



Classic Spinach Salad Recipe | Bon Appétit image

spinach salad recipe

Provided by Rick Martinez

Yield 4 Servings

Number Of Ingredients 17

1 medium shallot, thinly sliced
¼ cup white wine vinegar
¼ teaspoon crushed red chile flakes
½ teaspoon sugar, plus more
Kosher salt
8 ounces thick-cut bacon, cut into ½-inch pieces
1 pound shiitake mushrooms, stemmed, large caps torn into 1-inch pieces, small caps left whole
1 garlic clove, smashed
Freshly ground black pepper
½ cup buttermilk
½ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup finely chopped mixed herbs, such as basil, chives, and/or dill
2 large bunches mature spinach, stemmed, torn into 2-inch pieces

Steps:

  • Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
  • Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing.
  • Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes.
  • Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes.
  • Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

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