SPINACH SALAD WITH STRAWBERRIES RECIPES

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STRAWBERRY AND SPINACH SALAD RECIPE | THE NEELYS - FOOD NET…



Strawberry and Spinach Salad Recipe | The Neelys - Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup hulled and sliced strawberries
2 tablespoons white wine vinegar
2 tablespoons finely chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
5 ounces baby Spinach, washed and dried
1/4 cup crumbled goat cheese
1/4 cup slivered almonds

Steps:

  • For the dressing:
  • Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
  • For the salad:
  • Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

PERFECT SPINACH SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Perfect Spinach Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

3 whole eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed

Steps:

  • Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. 
  • Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. 
  • Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. 
  • Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. 
  • Make the hot bacon dressing: 
  • Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve. 
  • Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Nutrition Facts : Calories 270 calorie, FatContent 22.5 grams, SaturatedFatContent 7.5 grams, CholesterolContent 123 milligrams, SodiumContent 526 milligrams, CarbohydrateContent 7 grams, FiberContent 2 grams, ProteinContent 10 grams, SugarContent 2 grams

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