Low Fat Warm Spinach Salad Recipes

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

Steps:

• In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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:

• Halve the purple onion and slice thin.
• Halve the eggs.
• Remove the yolks and discard.
• Slice the whites.
• Combine onion, dressing and egg whites.
• Microwave for 90 seconds (microwaves vary).
• Stir lightly to coat eggs and onions.
• Toss warm dressing with spinach.
• Note: amount of onion is subject to taste.
• Note: calorie and fat calculation will include yolks.
• They are about 55 calories, all fat.

Steps:

• Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
• Blend together vinegar, water, mustard and Splenda.
• Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
• Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
• Add the vinegar mixture and simmer 1 minute.
• Pour dressing over spinach, toss well.
• Divide onto 4 chilled salad plates and sprinkle with croutons.
• Serve immediately.