ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings of each dish
Number Of Ingredients 19
Steps:
- Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
- Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
- Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
- Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
- When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
- To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
- Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE
Provided by Food Network
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
- Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
- Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
- Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
- Cut the ficelle into 16 thick little slices
- To Assemble:
- Warm plates in a low oven.
- Have all components prepped in advance.
- In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
- Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
- In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
- Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
SPINACH SALAD WITH SWEET VINAIGRETTE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
- In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
- In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.
SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
- In a small bowl, add all the ingredients and whisk until emulsified.
SPINACH SALAD WITH SWEET AND SOUR DRESSING
One of my favorite salads. Creamy sweet-tart dressing clings easily to spinach, oranges, and red onions. I use baby spinach. You can use canned mandarin oranges, but I like the fresh oranges. Very colorful, great for a special occasion or everyday healthy treat. Everyone loves it. From Sunset Recipe Annual 1988 Edition.
Provided by Imagenie
Categories Oranges
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
- Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
- In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
- Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
SWEET AND SOUR SPINACH JICAMA SALAD
Really refreshing salad.
Provided by male
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
- Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
- Pour olive oil dressing over the salad; toss to combine.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 37 g, Cholesterol 2.5 mg, Fat 25.7 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 755.6 mg, Sugar 27.2 g
SWEET-SOUR SPINACH SALAD
A tangy warm dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
SPINACH SALAD WITH SWEET-SOUR BACON DRESSING
This was my mom's favorite thing to make and eat for herself. I didn't appreciate it as a kid, but have to admit that I've learned to love it, too. Perfect with fresh from the garden baby spinach.
Provided by Vina7737
Categories Spinach
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon over medium to high heat until almost crisp.
- Add onions and fry, stirring, for one minute.
- Add sugar, stirring over medium heat until sugar starts to develop a golden color.
- Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes.
- Remove from heat.
- Immediately pour over spinach leaves in a large bowl.
- Toss to coat spinach evenly and serve.
- Sprinkle nuts or seeds over each serving, to taste.
QUICK SWEET-SOUR SPINACH SALAD
The tang of this salad from Judith Priglmeier rounds out any menu with a splash of color. "Quick and easy is often on my mealtime agenda, so this salad is perfect," she writes from Aitkin, Minnesota. "Plus, I can make if for a few or an entire crew!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.
Nutrition Facts :
ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD
Our beetroot are nearly ready to come out, so we're on the hunt for some good recipes. Here's one that I found on Australian dairy company, Pauls' website which I would like to try out. It has a dressing that sounds beautiful, made with orange juice & rind, plain yoghurt and garlic.
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
- Bake at 200°C for 45 minutes, turning occasionally.
- Combine yogurt, juice, rind and garlic.
- Arrange the spinach, beans and roasted vegetables on serving plates.
- Drizzle over the dressing and sprinkle with pistachio nuts and pepper.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 8.8, Sodium 142, Carbohydrate 23.3, Fiber 4, Sugar 14.6, Protein 5.9
SWEET SPINACH SALAD
This salad features a tangy dressing sweetened with honey. It's a snap to stir up and drizzle over fresh spinach and green onions.-Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a jar with tight-fitting lid, combine salad dressing, honey, orange juice and paprika; shake well. Place the spinach and onions in a large bowl or divide among individual plates or bowls; drizzle with dressing.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SWEET AND SOUR SPINACH SALAD
A tangy warm bacon dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. Recipe adapted from original by Vikki Rebholz.
Provided by GREG IN SAN DIEGO
Categories Salad Dressings
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt.
- Gradually stir in water and vinegar until smooth.
- Bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Remove from heat.
- Gradually stir a small amount of hot dressing into beaten egg.
- Return all to the pan, stirring constantly.
- Bring to a gentle boil.
- Place spinach in a large salad bowl.
- Drizzle with warm dressing.
- Toss to coat.
- Top with the hard cooked eggs, bacon and onion.
- Serve immediately in chilled salad bowls.
- Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.
SWEET-SOUR SPINACH SALAD WITH BACON
The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. "When I tasted this tangy salad at a cookout, I immediately asked for the recipe," she writes from Bel Air, Maryland. "Even after I pared it down and added veggies, it was still a hit!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion. , In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately.
Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
- Divide evenly between six plates and garnish with peppers and pinon.
GRILLED SHRIMP SPRING ROLLS WITH A SWEET MELON, AVOCADO AND SPINACH SALAD
Steps:
- Heat outdoor grill or indoor grill pan to medium high heat.
- Remove the spring rolls from the package and brush liberally with oil. Place directly on the grill or grill pan. Close the grill lid and cook for 5 to 6 minutes per side.
- In a small mixing bowl, whisk together the packet of enclosed Sweet Thai Chili dipping sauce, vinegar and lime juice.
- Set aside.
- Assemble the salad by tossing the spinach with the cantaloupe and avocados.
- Drizzle with as much of the dressing mixture as you like and serve alongside the grilled spring rolls. Have remaining dressing on the side for dipping spring rolls in, if desired.
PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS
Originally created for RSC #10. Nuts and dressing may be prepared ahead of time. You can use all balsamic vinegar for the dressing and skip the lemon, if you desire. If you want to take the bite out of the onions or shallots, you can let them sit in the dressing for about half an hour before serving.
Provided by Maito
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make dressing, reduce port wine to 3 tablespoons.
- Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
- Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
- Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
- Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
- Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
- Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.
Nutrition Facts : Calories 393.8, Fat 23.6, SaturatedFat 3.7, Cholesterol 5.3, Sodium 250.3, Carbohydrate 29, Fiber 5.6, Sugar 17.7, Protein 5.8
WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL
Steps:
- Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.
SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS
This is so nice for brunch, but how about dinner? I happen to love eggs for dinner. The smoky bacon, sweet potatoes, and fresh spinach and the sweet honey balsamic vinaigrette make this a wonderful egg dish. And if you don't want to make your own vinaigrette, there are several good store brands available these days. Now, I personally like to serve mine over a toasted thick slice of Italian bread, but that is optional. It is such a nice dish and not difficult to make.
Provided by SarasotaCook
Categories Breakfast
Time 30m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
- Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
- Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
- Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
- Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!
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