COOKED SPINACH SALAD RECIPES

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MY SPINACH SALAD - THE PIONEER WOMAN



My Spinach Salad - The Pioneer Woman image

This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s

Provided by Ree Drummond

Categories     main dish    salad

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 oz. weight Baby Spinach, Washed Dried And Stems Removed
3 tbsp. Reserved Bacon Grease
3 tbsp. Red Wine Vinegar
2 tsp. Sugar
1/2 tsp. Dijon Mustard
1 dash Salt

Steps:

  • Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIO…



Baby Spinach Salad with Mandarin Orange and Red Onio… image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

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MY SPINACH SALAD - THE PIONEER WOMAN
This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s
From thepioneerwoman.com
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  • Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!
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