PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
ROCK-N-ROLL SALAD
This is one of my family's faves
Provided by Lisa Gaston
Categories Salads
Time 1h
Number Of Ingredients 16
Steps:
- 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
- 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
- 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
- 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
- 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!
ROCK {RADISH,ONION,CUCUMBER,KOHLRABI} SALAD
These vegetables seem to go together for taste and crunch, especially in the summer. I like to use my dressing but you could use any that might have a little sweetness to it.It is good with any dressing.
Provided by Montana Heart Song
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
- Put all of the cut and sliced vegetables in a large serving bowl.
- Sprinkle with salt or salt substitute. Let set.
- In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
- Note: cut the sugar in half if you use Miracle Whip Salad dressing.
- Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
- Add your dressing or any dressing of your choice. Toss and serve.
- Wonderful to eat with mashed potatoes.
- Fix the potatoes the way you like them and this salad for a wonderful meatless meal.
Nutrition Facts : Calories 329.7, Fat 21.4, SaturatedFat 7, Cholesterol 27.1, Sodium 693.2, Carbohydrate 34.8, Fiber 1.1, Sugar 22.4, Protein 2.8
EASY AND AWESOME SPINACH SALAD
This is a very easy spinach salad to make. The dressing has some unusual ingredients but is very delicious. I never have leftovers at potlucks when I take this salad.
Provided by Lady Scrapalot
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
- Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
- In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 18.4 g, Cholesterol 57.9 mg, Fat 10.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 290 mg, Sugar 15.7 g
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