THE BEST SPINACH SALAD
Everyone LOVES this salad.
Provided by sweet alice
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g
BEST EVER SPINACH CAESAR SALAD
Make and share this Best Ever Spinach Caesar Salad recipe from Food.com.
Provided by Chef Lally
Categories High Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
- 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
- 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
- * Add a little extra oil, if dressing is too thick for you.
Nutrition Facts : Calories 516.8, Fat 36.2, SaturatedFat 11.6, Cholesterol 78.5, Sodium 1096.3, Carbohydrate 24.1, Fiber 2.2, Sugar 1, Protein 24.4
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
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