Pfs Eternal Flame Spinach Salad Recipes

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FLAMING SPINACH SALAD



Flaming Spinach Salad image

Make and share this Flaming Spinach Salad recipe from Food.com.

Provided by alleycatb

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces Baby Spinach
1/4 cup celery, sliced
2 tablespoons sliced green onions
4 slices bacon, cut into 1/2 inch pieces
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/2 teaspoon dried tarragon leaves or 1 teaspoon fresh tarragon, chopped
1 dash pepper
2 tablespoons brandy

Steps:

  • make a bed of the baby spinach in a flame resitant bowl or platter (not plastic).
  • sprinkle celery and onions over the spinach.
  • fry bacon until crisp and place in between paper towels to drain.
  • remove all but 1-2 tablespoons of the bacon fat from the pan.
  • stir in sugar, vinegar and spices and bring to a boil.
  • Add bacon and cook until slightly carmelized
  • pour the hot mixture over the greens.
  • at the table warm the brandy and ignite pour over the salad
  • toss and serve.

Nutrition Facts : Calories 173.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 410.2, Carbohydrate 10.5, Fiber 2.1, Sugar 7.2, Protein 5.2

SPINACH SALAD FLAMBE



Spinach Salad Flambe image

This is a twist on the usual spinach salad with warm bacon dressing. It comes from a June 1978 issue of Bon Apetit in the R.S.V.P. section and was served at the Prince of Wales Grill at the Hotel del Coronado, Coronado, California.I like to add some thinly sliced red onion to this.

Provided by Leslie in Texas

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

72 ounces spinach, washed and dried thoroughly
6 hard-cooked eggs, sliced
1/4 teaspoon salt
1/2 teaspoon ground pepper
12 slices bacon, strips chopped and fried crisp
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/2 ounces brandy (100 proof)

Steps:

  • Tear spinach into bite-sized pieces and place in a large salad bowl.
  • Add egg slices, salt and pepper.
  • Mix remaining ingredients except brandy in small saucepan and heat until very hot.
  • Heat brandy briefly, add to saucepan and ignite.
  • Pour flaming dressing over spinach and toss gently but thoroughly.
  • Serve on warm salad plates.

Nutrition Facts : Calories 632, Fat 52.7, SaturatedFat 18.7, Cholesterol 267.3, Sodium 854.4, Carbohydrate 17.3, Fiber 7.6, Sugar 5.2, Protein 21.4

PF'S ETERNAL FLAME SPINACH SALAD



Pf's Eternal Flame Spinach Salad image

An exciting Culinary Moment at the Hotel Arizona, USA, where we left good ol' Pat holding the match.

Provided by San Marcos Sunshine

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs Baby Spinach (approximate)
1/2 lb sliced bacon, cut into 1/2-inch dice
2 tablespoons sugar
1/4 cup cider vinegar or 1/4 cup malt vinegar
1 tablespoon dry mustard or 1 tablespoon Dijon mustard
1/4 cup brandy
2 large hard-cooked eggs, chopped
sliced mushrooms (optional)
diced shallot (optional)
candied pecans (optional)

Steps:

  • Clean spinach and dry in salad spinner. Can be cleaned ahead, stored in a plastic bag until needed.
  • Place spinach and optional ingredients in large salad bowl.
  • In large frying pan, fry bacon until crisp stirring often, Discard some of the bacon drippings if desired (probably 1/4 cup is sufficient.).
  • Add sugar, mustard, vinegar, optional chopped shallot and stir until mixture boils. Heat brandy until warmed in a glass measure in the microwave. Pour into vinegar mixture, ignite with long match and shake pan until the flames die. Don't do this below the cook top hood or any other flammable object.
  • Pour hot dressing over spinach & toss. Sprinkle with chopped eggs and chopped pecans (walnuts, hazelnuts or even sunflower seeds optional). Add salt & pepper to taste. Other additions could be canned mandarin orange slices, dried cherries, or cranberries.
  • Have local Fire Department ready on Speed Dial.

Nutrition Facts : Calories 279.6, Fat 19.8, SaturatedFat 6.3, Cholesterol 96.4, Sodium 426.2, Carbohydrate 9.5, Fiber 2.8, Sugar 5, Protein 10.2

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