Wilted Spinach Salad With Roasted Kumara Sweet Potato Recipes

Steps:

• Peel and cut the kumara into bite sized cubes.
• Toss in 2 tablespoons of olive oil and season with salt and pepper.
• Bake in the oven for 15 minutes at 200C/400°F.
• Mix the mustard, lemon juice, and zest for the dressing.
• Add the olive oil a tablespoon at a time, whisking between each spoonful.
• Add finely chopped dill.
• Season to taste with salt and pepper.
• Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
• Put the spinach is a large bowl.
• Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
• Add the dressing and orange segments and toss through.
• Serve slightly warm on a large plate and decorate with nasturtium flowers.

Steps:

• In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
• Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

Steps:

• Preheat an oven to 350 degrees F.
• In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.

Steps:

• Pre-heat the oven to 350°F.
• Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
• Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
• Sprinkle on crumbled feta and pine nuts.
• Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Steps:

• In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
• For Dressing, in a 12" skillet cook bacon until crisp.
• Remove bacon; reserving 2 T drippings in skillet.
• Crumble bacon; set aside.
• Stir vinegar, sugar, and dry mustard into drippings.
• Bring to boiling: remove from heat.
• Add the spinach mixture.
• Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
• Transfer to serving dish and top with egg and bacon.