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.
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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine the first five ingredients in large serving bowl and toss lightly. In small bowl combine remaining ingredients for dressing and stir until honey has dissolved. Can pour over entire salad or serve on the side and apply to each individual salad bowl. If you want to wilt the spinach a little, you can warm the dressing up before adding it to the salad. Garnish with additional shaved Asiago cheese.
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.
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.
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.
More about “sweet spinach 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.
