Bean And Spinach Salad With Warm Bell Pepper Dressing Recipes

Steps:

• Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
• Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
• Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Steps:

• In a large salad bowl, combine the spinach, beans and pepper. Top with tomatoes and zucchini; sprinkle with cheese and walnuts. Serve with salad dressing.

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Steps:

• .Remove tough stems from spinach and tear into bite-sized pieces. Place in a large bowl. Add beans and set aside.
• Heat dressing and bell pepper to boiling, then reduce heat. Cook uncovered, for 2 minutes, stirring occasionally. Stir in garlic powder and pepper.
• Pour heated mixture over spinach and beans. Toss, then sprinkle with mozarella. Serve warm.

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.