Best Grandmas Spinach Salad Recipes

PERFECT SPINACH SALAD (NO, REALLY)

Perfect Spinach Salad (No, Really) image

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.

Provided by Sonja Overhiser

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 hard boiled eggs or 1 large crisp tart apple
1/2 cup whole pecans*
1 tablespoon soy sauce (or tamari or coconut aminos)
1 1/2 tablespoons maple syrup or sugar
1 teaspoon smoked paprika
2 pinches kosher salt or flaky sea salt
1 recipe Best Balsamic Vinaigrette
6 cups baby spinach leaves or chopped standard spinach
1 shallot
1/2 cup feta cheese crumbles (optional)

Steps:

Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
Make the Balsamic Vinaigrette.
Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Nutrition Facts : Calories 332 calories, Sugar 11.1 g, Sodium 520 mg, Fat 26.9 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 2.4 g, Protein 8.5 g, Cholesterol 109.7 mg

GRANDMA'S SALAD DRESSING

Grandma's Salad Dressing image

This dressing recipe has been in our family for 4 generations. We keep passing it on since its so good, and pass it on to our guests who want it as well.

Provided by Mary Ann Benzon

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 28

Number Of Ingredients 7

Ingredients

1 cup vegetable oil
¾ cup white wine vinegar
1 cup white sugar
½ cup ketchup
½ teaspoon salt
2 teaspoons Worcestershire sauce
1 onion, chopped

Steps:

Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 8.7 g, Fat 7.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 94.1 mg, Sugar 8.3 g

WARM SPINACH SALAD

Warm Spinach Salad image

Provided by Florence Fabricant

Categories easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
Toss salad ingredients with the vinegar.
Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)

Spinach Salad (Ina Garten) Recipe - (2.9/5) image

Provided by kddozier

Number Of Ingredients 13

Ingredients

DRESSING:
2 bags baby spinach
Red onion, thinly sliced
1 package craisins
Feta cheese, crumbled
Toasted pine nuts or pecans
1/2 cup white vinegar
1 cup sugar
1 cup vegetable oil
1 tablespoon tarragon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
Paprika to taste

Steps:

Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.

BECKY'S GRANDMA'S EGG & SPINACH SALAD

Becky's Grandma's Egg & Spinach Salad image

This delicious salad was served at a party and I asked the hostess, Becky, for her recipe. This was from her Grandma. The original recipe called for 16 ounces of spinach (torn), and only 6 slices of bacon. I have listed the recipe as Becky prepared it, she used about 2 1/2 bags of baby spinach and 18 slices of cooked bacon. The salad will get too weepy if left sitting too long, so plan to eat it all right away, this doesn't keep well once the dressing has been added. When I made this, I used a 250 g bag of baby spinach, about 8 strips of bacon, half the dressing, and I still used the 3 eggs.

Provided by HeatherFeather

Categories Spinach

Time 40m

Yield 1 huge bowl of salad, 12 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces fresh baby spinach leaves (2-3 bags, about 6 ounces each)
1/2 cup salad oil
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon onion, finely grated
1/4 teaspoon mustard powder
6 -18 slices bacon, cooked crisp, crumbled
3 eggs, hard cooked, chopped
salt, to taste, optional (Becky omitted)

Steps:

Chill washed spinach to crisp,(tear spinach into bite sized pieces if using big spinach).
Combine oil, sugar, vinegar, onion, salt to taste (optional), mustard and blend until syrupy.
Combine spinach, bacon, chopped egg in a bowl.
Pour dressing over, let stand 1/2 hour, then toss and serve.