Best Warm Spinach Salad With Tomatoes Recipes

Buca Di Beppo Warm Tomato and Spinach Salad image

Provided by Polly W

Categories Vegetable

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

Steps:

Balsamic Vinaigrette Dressing:.
Place balsamic vinegar, garlic and brown sugar in mixing bowl.
whisk rapidly by hand while drizzling in the olive oil mix well.
Place in glass jar and store in fridge until needed.
Pecan's: Preheat oven 350°F.
Melt butter in saute pan.
Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
Remove from oven and let cool.
Salad: Place red onion and tomato wedges in medium glass bowl.
Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
Microwave for about 2-3 minutes.
Place spinach on large plate.
Using large spoon, place tomatoes AROUND the spinach not on top.
Place the onions on TOP of the spinach.
Pour some of the dressing over the salad coating as desired and mix well.
Sprinkle pecans and goat cheese over salad.

Nutrition Facts : Calories 1029, Fat 94.2, SaturatedFat 22.4, Cholesterol 52.9, Sodium 837.6, Carbohydrate 40.2, Fiber 6.8, Sugar 29.9, Protein 13.1

Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

Wilted Spinach and Cherry Tomatoes image

Provided by Martha Stewart

Number Of Ingredients 5

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 77 g, Fat 3 g, Fiber 4 g, Protein 2 g

Warm Spinach Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.