THE BEST SPINACH SALAD EVER
Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.
Provided by Autumn
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
- Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g
BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
BABY SPINACH & PINE NUT SALAD WITH CREAMY BACON DRESSING
I really enjoy spinach based salad with creamy dressings and this simple recipe is really great. Depending on the type of mayo you use this recipe can also be suitable for low carb diets. Serves four as a side salad, or 1-2 people as lunch. From a newspaper clipping.
Provided by EeeGee
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- FOR THE DRESSING.
- Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
- Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
- FOR THE SALAD.
- Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
- Rinse the eggs under cold water, peel and cut into wedges.
- In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
- TO SERVE.
- Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
- Drizzle with the dressing.
BABY SPINACH SALAD WITH CREAMY DIJON DRESSING
Make and share this Baby Spinach Salad With Creamy Dijon Dressing recipe from Food.com.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
- Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
- When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
- Drizzle the dressing over the salad, and toss together gently to combine.
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