iver with a strip of bacon and thread onto skewer, alternating
Cut bacon slices into eighths and fry
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.
Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
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.
ry spinach.
Tear into bite size pieces and place in salad
killet clean.
Place the spinach in a large bowl. Heat
Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
Just before serving, combine spinach, eggs, bacon and onions. Pour dressing over salad and toss to coat every leaf.
You may want to add fresh, well washed, sliced mushrooms to this salad.
In a large bowl, mix spinach, onion, radishes, and 1/2 cup mushrooms.
In a skillet, fry bacon until crisp and remove from skillet.
Add vinegar, sugar, salt and pepper to skillet.
Stir ingredients until sugar is dissolved.
Pour bacon and dressing mixture over salad and toss.
Garnish with remaining mushrooms and eggs.
Preheat oven to 425\u00b0F. Grease and flour a 12 cup muffin pan. Saute spinach for 2 mins in a skillet over medium heat then set aside. Fry bacon until crispy and set aside.
In a bowl, mix flour and baking powder and season. Add eggs, milk, wine and oil then fold in spinach, bacon and cheese. Transfer to prepared pan and bake muffins for about 15 mins. Serve warm.
auce forms.
To prepare Wilted Spinach: Add olive oil and garlic
b>spinach leaves and cook, stirring, for 2-3 minutes, until just wilted
ou start the beans and spinach.
Heat a large skillet
Preheat oven to 400 degrees.
Place crust into pie pan.
Poke small holes all over the crust with a fork to prevent your crust from bubbling up while baking.
Chill the crust for about 15 minutes in the fridge.
Bake the crust for about 15 minutes.
While the crust is chilling and baking mix together the spinach, bacon, milk, eggs, cheese, and salt a pepper.
Pour into pie crust.
Bake in oven for about 1 hour or until the top of your quiche is browned.
o 375 degrees.
Fry bacon until crisp, drain on papertowels
Cut bacon into small pieces; cook slowly until crisp.
Stir in rest of ingredients.
Pour at once over lettuce, spinach or salad greens.
Preheat Oven to 375 degrees.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown.
Cool.
Combine greens; add oranges.
Top with nuts.
Serve with Romaine Spinach Orange Salad Dressing.
large bowl, combine the spinach, mushrooms, and scallions; sprinkle with