WARM SPINACH SALAD WITH SOY VINAIGRETTE
For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.
SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
SPINACH MUSHROOM SALAD
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Nutrition Facts :
SPINACH SALAD WITH MUSHROOMS AND HIBISCUS FLOWER VINAIGRETTE
Provided by Joan Nathan
Categories quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
- Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
- For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 3 grams, TransFat 0 grams
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
CLASSIC SPINACH SALAD
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.
SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS
Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
- Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
- Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH SALAD WITH CURRY VINAIGRETTE
This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.
Provided by JENNIFERT
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g
SPINACH AND MUSHROOMS SALAD WITH ORANGE VINAIGRETTE
Steps:
- In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing.
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