Time 10m Yield makes 4 servings Number Of Ingredients 7 Steps:
In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside. Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon. Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes. Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes. Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Peel and cut the kumara into bite sized cubes. Toss in 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15 minutes at 200C/400°F. Mix the mustard, lemon juice, and zest for the dressing. Add the olive oil a tablespoon at a time, whisking between each spoonful. Add finely chopped dill. Season to taste with salt and pepper. Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing. Put the spinach is a large bowl. Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot. Add the dressing and orange segments and toss through. Serve slightly warm on a large plate and decorate with nasturtium flowers.
Time 1h5m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F. In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.
Time 55m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Pre-heat the oven to 350°F. Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool. Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara. Sprinkle on crumbled feta and pine nuts. Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces. Add potatoes, spinach, eggs, and onion to a serving bowl. Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot. Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 200C (180C fan forced). Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool. Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool. Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels. Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine. Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine. serve sprinkles with remaining parsley.
Time 40m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside., In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame., In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.
More about “wilted spinach salad with roasted kumara sweet potato recipes”
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet. In a large bowl, toss together the spinach and green onions. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
