WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
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.
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.
SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
SPINACH, RED ONION, PANCETTA, AND PEACH SALAD
Categories Peach
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Mix vinegar, shallot, and lemon juice in a small bowl. Whisk in grapeseed oil and 3 tablespoons of olive oil. Add salt and pepper to taste.
- Brush rimmed baking sheet with olive oil. Place onions on sheet and drizzle remaining olive oil. Sprinkle with salt and pepper. Roast for 30 mins, then flip over and roast for 10 more mins (or until golden brown).
- Meanwhile, saute pancetta over medium heat until crisp. Drain over paper towels and break into pieces.
- Mix spinach and peaches in a large bowl. Once onions are cool, separate rings and add them to bowl. Add pancetta and toss with dressing.
BABY SPINACH, RED ONION, PANCETTA AND PEACH SALAD W/ SAUTEED SCALLOPS
Steps:
- Scallops Heat oil, and add shallots, garlic, lemon juice, peel . Sautee scallops, add wine. (Use some of the pancetta oil w/ olive oil.) Salad: Mix vinegar, shallot, and lem juice in bowl. Whisk in 3 tbsp olive oil and grapeseed oil. Preheat oven to 400. Brush rimmed baking sheet w/ oil. Place onion rounds on sheet, and drizzle w/ oil and s/p. Roast 30 minutes, turn and roast another 10 minutes. Sautee pancetta til crisp and drain. When cool, break into pieces. Mix spinach and peaches in bowl. Separate onions into rounds and add with pancetta. Toss w/ dressing and place scallops around plate.
BABY SPINACH WITH RED ONION, FENNEL, PANCETTA AND PARMESAN CRISP
This salad tastes fresh and delicious! Lots of different flavours coming together and it is quite an eye pleaser.
Provided by Elephant.Shoes
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Salad:.
- In a skillet set over medium heat, saute pancetta until crisp. Remove from pan and reserve drippings.
- Chop panchetta into bite size pieces and preheat oven to 350°F.
- Sprinkle parmesan cheese onto a cookie sheet lined with parchment paper and bake for 10-15 minutes, or until cheese bubbles.
- remove from oven and cool, then cut baked cheese into triangles.
- Dressing:.
- In a bowl, whisk egg with mustard and garlic; drizzle in the set aside pancetta drippings, along with olive oil and vinegar whisking constantly. season with salt and pepper to taste.
- To assemble toss spinach, onion, fennel and dressing and garnish with the parmesan triangles!
Nutrition Facts : Calories 240.7, Fat 18.8, SaturatedFat 4.5, Cholesterol 58.2, Sodium 356.1, Carbohydrate 11.3, Fiber 4.7, Sugar 1.5, Protein 9.8
SPINACH AND RED ONION SALAD
This simple salad was one of the first that my mother in law served to me. She has a way with spinach!
Provided by skat5762
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spinach in large bowl.
- Top with onions, cheese, and dressing.
- Add croutons.
- Toss and serve.
Nutrition Facts : Calories 252.5, Fat 27, SaturatedFat 3.7, Sodium 2.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD
Steps:
- Mix vinegar, shallot, lemon juice in small bowl. Whisk in 3 tbls olive oil and grapeseed oil. Season with salt and pepper. Preheat oven to 400˚F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 tbls olive oil; sprinkle with salt and pepper. Roast 30 min. Turn rounds over, keeping intact. Roast until golden brown, about 10 min. longer. Cool on sheet. Saute pancetta over medium heat until crisp. Drain on paper towels. Break into pieces. Mix spinach and peaches in bow. Separate onion rounds into rings; add to sald. Add pancetta. Toss with dressing.
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