Best The Brigantines Spinach Salad Recipes

THE BRIGANTINE'S SPINACH SALAD

The Brigantine's Spinach Salad image

Make and share this The Brigantine's Spinach Salad recipe from Food.com.

Provided by San Marcos Sunshine

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh baby spinach leaves
2 -3 hard-boiled eggs, finely chopped (reserve)
2 -3 tomatoes, finely diced
4 slices bacon, cooked crisp and crumbled (reserve)
1 1/8 cups cottage cheese, small curd
3/4 cup salad oil
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon red onion, minced
2 1/4 teaspoons poppy seeds
3/4 teaspoon dried mustard
3/4 teaspoon salt

Steps:

Mix all salad ingredients well, reserving chopped egg & bacon. Refrigerate until serving time.
Just before serving, toss with dressing and top with crumbled bacon & chopped egg.
Note: If you can find cottage cheese with chives, it's better than plain. I also substitute chopped shallot for the red onion. Dressing quantity is ample. Add just enough to moisten salad and use remaining in another recipe.

Nutrition Facts : Calories 433.8, Fat 38.3, SaturatedFat 7.8, Cholesterol 86.8, Sodium 659.9, Carbohydrate 12.7, Fiber 2.4, Sugar 8.3, Protein 11.6

THE BRIGANTINE'S NOT YOUR USUAL BLUE CHEESE DRESSING!

The Brigantine's Not Your Usual Blue Cheese Dressing! image

Oh this is so good! Not your usual bleu cheese dressing at all--this one contains NO mayo or sour cream. An excellent, elegant dressing for your salad greens, served along with a steak and baked potato. This is the house dressing as served at The Brigantine Restaurant in San Diego. http://brigantine.com/brigantine/index.html

Provided by BecR2400

Categories Salad Dressings

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces blue cheese, crumbled
6 ounces olive oil (use a high-quality extra-virgin oil!)
1 ounce red wine vinegar
1 ounce lime juice
1/4 teaspoon salt
1/3 garlic clove, crushed
1 beef bouillon cube, crushed
1 dash Worcestershire sauce
1 dash pepper
1 tablespoon sugar

Steps:

Stir, but don't beat- all ingredients with spoon until blended.
Add sugar while blending.
Serve well chilled; the dressing will thicken when chilled.
(Note: cook time is chill time).

THE BRIGANTINE'S SPINACH SALAD RECIPE

The Brigantine's Spinach Salad Recipe image

Provided by elvia_saucedo

Number Of Ingredients 15

Ingredients

Salad
1 pound cleaned fresh spinach leaves or more, if preferred
Dressing (recipe follows)
3 hard-boiled eggs, diced
2-3 tomatoes, diced
4 strips bacon, cooked crisp, drained and crumbled
Dressing
1 1/8 cups cottage cheese, small curd
3/4 cup salad oil
1/4 cup cider vinegar
3 tablespoons granulated sugar
2 1/4 teaspoons red onion, minced
1 1/4 teaspoons poppy seeds
3/4 teaspoon dry mustard
3/4 teaspoon salt

Steps:

Salad 1. Toss the spinach leaves in the dressing. 2. Top with the diced hard-boiled egg, diced tomatoes and bacon pieces. Dressing 1. Mix all ingredients well and refrigerate until ready to use.

THE BRIGANTINE'S SPINACH SALAD DRESSING

The Brigantine's Spinach Salad Dressing image

Make and share this The Brigantine's Spinach Salad Dressing recipe from Food.com.

Provided by BecR2400

Categories Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons granulated sugar
3/4 teaspoon salt
3/4 teaspoon dry mustard
2 1/4 teaspoons minced red onions
1/4 cup cider vinegar
3/4 cup salad oil
2 1/4 teaspoons poppy seeds
1 1/8 cups small curd cottage cheese

Steps:

Mix all ingredients well.
Keep refrigerated.
Serve over spinach salad.

SPINACH SALAD WITH WARM BACON DRESSING

Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.