HOT SPINACH RECIPE RECIPES

Name: Spinach Salad with Hot Bacon Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, German
Ingredients: 2 cups fresh baby spinach, torn; 2 hard-boiled large eggs, sliced; 4 cherry tomatoes, halved; 3 medium fresh mushrooms, sliced; 1/4 cup salad croutons; 6 pitted ripe olives, halved; 3 slices red onion, halved; DRESSING:; 4 bacon strips, diced; 1 tablespoon chopped onion; 2 tablespoons sugar; 2 tablespoons ketchup; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce

SPINACH SALAD WITH HOT BACON DRESSING RECIPE: HOW TO MAKE ...

Spinach Salad with Hot Bacon Dressing Recipe: How to Make ... image

After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 cups fresh baby spinach, torn
2 hard-boiled large eggs, sliced
4 cherry tomatoes, halved
3 medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
DRESSING:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce

Steps:

Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top., In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender., Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.

Nutrition Facts : Calories 367 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 238mg cholesterol, SodiumContent 1178mg sodium, CarbohydrateContent 29g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

HOT SPINACH AND CRAB DIP RECIPE | VALERIE BERTINELLI | FOO…

Hot Spinach and Crab Dip Recipe | Valerie Bertinelli | Foo… image

Provided by Valerie Bertinelli

Categories appetizer

Total Time 40 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pound frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving

Steps:

Preheat the oven to 425 degrees F.
Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
Serve hot with crackers.

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