arm while preparing the salad.
For the wilted spinach salad- Heat reserved bacon
ritters.
For the spinach salad, toss tomatoes, spinach, olives and onion in
bowl. For the spinach salad, combine the spinach, avocado and onion in
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
arge bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette
burn).
To make Salad Dressing:
Combine all ingredients
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
Place the spinach in a large bowl.
In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.
Wash spinach, discarding stems.
Pat dry on paper towels. Tear and put in bowl.
Add onion and sprinkle with pepper.
Chill. At serving time slowly fry bacon in a skillet until crisp.
Add vinegar, lemon juice, sugar and salt to skillet.
Gradually add spinach, tossing just until leaves are coated and wilted slightly. Place salad in 4 bowls.
Garnish with chopped egg.
Cook the onions untill translucent in the olive oil.
Add garlic and cook for an additional 2 minutes.
Add the Baslamic Vinegar.
Bring to a boil and reduce to 1/2 origional.
Add Spinach leaves and cook untill wilted (2-5 minutes).
Move spinach to serving bowl.
Roast pine nuts over medium heat.
Add pine nuts and dried crainberries to spinach and mix.
Serve warm.
To make salad: Put pine nuts in microwavable bowl and heat on high 30 seconds. Stir then heat another 30 seconds or until golden brown.
Place spinach in large microwave safe bowl. Cover with plastic wrap and microwave high 1 minute. Toss and microwave another 30 seconds, or until wilted.
To make dressing: Whisk together olive oil, lemon juice, and sugar.
Stir in cheese, raisins and red onion. Season to taste with salt and pepper.
Pour over spinach and toss; sprinkle with pine nuts and serve.
Thoroughly rinse spinach on cold water, remove stems.
Dry with paper toweling or spin dry.
To prepare dressing: Combine orange juice, vinegar, oil, zest, Worcestershire, salt and pepper.
Heat dressing just until it starts to boil.
Toss spinach with hot dressings and bacon bits.
Garnish with orange sections.
Place spinach in a large serving bowl.
Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil. Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach.
Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.
Fry bacon till crispy.
Remove from pan and set aside to cool.
Pour all but 3 or 4 tablespoons of bacon grease from pan.
Into the bacon grease, stir the dry mustard, oil, vinegar and onion salt.
Heat to boiling.
Toss spinach leaves in dressing to coat.
Place in salad bowls and serve immediately with crumbled bacon sprinkled over top of each salad.
Place spinach in a large bowl.
Place shallot, vinegar and oil in a large skillet over medium heat.
Cook, stirring often, until the liquid is nearly evaporated.
Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
Stir in broth and olives and bring to a simmer.
Immediately pour the dressing over the spinach and toss until slightly wilted.
Serve.
In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
For Dressing, in a 12\" skillet cook bacon until crisp.
Remove bacon; reserving 2 T drippings in skillet.
Crumble bacon; set aside.
Stir vinegar, sugar, and dry mustard into drippings.
Bring to boiling: remove from heat.
Add the spinach mixture.
Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
Transfer to serving dish and top with egg and bacon.
Shred the spinach by hand into a large
nd dry the spinach thoroughly and place in a salad bowl.
he dressing.
Put the spinach is a large bowl.