Rock N Roll Spinach Salad Recipes

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SPINACH SALAD DRESSING



Spinach Salad Dressing image

My ex-wife developed this recipe about 30 years ago, but it has been modified many times over the years due to changing tastes and the availability of ingredients. Decrease olive oil by half, and increase spices and hot sauce to make a great marinade for grilling meat and veggies. Prep time does not include time for designing and building your salad... just for making the dressing.

Provided by Toby Jermain

Categories     Salad Dressings

Time 10m

Yield 1 cup, 2-3 serving(s)

Number Of Ingredients 12

1/2 medium onion, finely chopped
1/4 cup cider vinegar
2 tablespoons distilled white vinegar, for 'bite'
1 tablespoon sugar, to taste (originally had 1/4 cup. but that's way to sweet for me now)
1 teaspoon salt
1/2 teaspoon garlic granules
1/4 teaspoon fresh ground black pepper, to taste
1/2 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon sriracha sauce (preferred) or 1/4 teaspoon Tabasco sauce, to taste
1/2 cup extra virgin olive oil

Steps:

  • Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
  • Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
  • Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
  • Note: Use the Sriracha hot sauce if you can find it.
  • It adds a lot of flavor, not just heat!

Nutrition Facts : Calories 530.6, Fat 54.3, SaturatedFat 7.5, Sodium 1167, Carbohydrate 10.6, Fiber 0.8, Sugar 7.9, Protein 0.7

ROCK-N-ROLL SALAD



Rock-n-Roll Salad image

This is one of my family's faves

Provided by Lisa Gaston

Categories     Salads

Time 1h

Number Of Ingredients 16

1/2 small head lettuce chopped
4 oz chopped fresh spinach leaves
1 carrot chopped
2 tomatoes chopped
1 small granny smith apple chopped
1-1/2 shredded chicken breast
3 slice bacon chopped and cooked crispy
1/2 pkg ranch dressing mix dry
2 pinch cajun seasoning
1 large potato skin on sliced and deep fried
2 sundried tomatoes chopped
1 oz hat boiled egg chopped
shredded cheddar cheese
ranch dressing
peanut oil for fries
half sweet onion grilled

Steps:

  • 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
  • 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
  • 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
  • 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
  • 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!

MY FAVORITE SPINACH SALAD



My Favorite Spinach Salad image

This salad taught me to love spinach! The dressing is WONDERFUL. I also love it on a lettuce salad topped with dried cranberries, pecans and crumbled bleu cheese.

Provided by Marg CaymanDesigns

Categories     Spinach

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 bunch fresh spinach
4 -8 ounces shredded sharp cheddar cheese
1 cup crouton
5 -6 slices bacon, crumbled
1/2 cup wine vinegar
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1 tablespoon grated onion
1 teaspoon paprika
1 teaspoon salt
1 cup good quality olive oil (no substitutes)

Steps:

  • Mix first 4 ingredients together in a large bowl.
  • To prepare dressing, warm wine vinegar slightly.
  • Add sugar and stir to dissolve.
  • (If you prefer a tangier dressing, reduce the sugar to 2/3 cup.) If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
  • Allow to cool.
  • Add onion, paprika and salt.
  • Stir well.
  • Add olive oil and blend.
  • I prefer to put it in a bottle and shake it.
  • Pour over salad and enjoy!

ROCK 'N' ROLL SNACK CRACKERS



Rock 'n' Roll Snack Crackers image

Make and share this Rock 'n' Roll Snack Crackers recipe from Food.com.

Provided by manda1027

Categories     For Large Groups

Time 4h5m

Yield 30 serving(s)

Number Of Ingredients 5

1 (1 ounce) package ranch dressing mix
1 1/2 tablespoons crushed red pepper flakes
1 teaspoon garlic powder
1 1/2 cups vegetable oil
1 (1 lb) package saltine crackers

Steps:

  • In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
  • Place crackers in a gallon-sized covered container.
  • Drizzle with oil.
  • Add dry ingredients.
  • Seal container.
  • Gently roll to coat crackers.
  • Let stand for 4 hours, rolling every 30 minutes to coat.

Nutrition Facts : Calories 160.7, Fat 12.2, SaturatedFat 1.7, Sodium 168.9, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5

ROCK 'N' MOLE VEGGIE BURRITOS



Rock 'n' Mole Veggie Burritos image

I have shamelessly ripped off restaurant menu items on a fairly consistent basis, tweaked them this way and that and made my own. This burrito recipe is one of many recipes I've blatantly stolen. I am no longer to be trusted. Even Denny's reserves the right to serve me.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 6 burritos

Number Of Ingredients 7

2 cups pinto beans, cooked, to room temperature
2 cups brown rice, cooked, to room temperature
2/3 cup monterey jack cheese or 2/3 cup mild Mexican cheese, your choice
1/2 cup pico de gallo (homemade is best)
1/4 cup fresh cilantro, minced
2/3 cup mole, sauce (homemade is best)
6 whole wheat tortillas (10-inch diameter) or 6 spelt tortillas (10-inch diameter)

Steps:

  • For each tortilla divide the ingredients, adding the mole sauce last.
  • Garnish with cilantro leaves and roll up burrito fashion.
  • Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
  • Hurray for copycat recipes!

Nutrition Facts : Calories 503.1, Fat 9, SaturatedFat 3.2, Cholesterol 11.2, Sodium 530.5, Carbohydrate 88, Fiber 7.3, Sugar 0.8, Protein 17.6

ROCK N ROLL SPINACH SALAD



Rock N Roll Spinach Salad image

A basic spinach salad with the perfect compliment dressing. A favorite for dinner on its own or with a slice of quiche and a bottle of crisp white wine. Recipe was shared by friends during our rock n roll days and brings back fun memories every time we have it!

Provided by Acceptance

Categories     Salad Dressings

Time 15m

Yield 4 main servings, 4-6 serving(s)

Number Of Ingredients 12

1/4 cup red wine vinegar
1 cup oil
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup sugar
1 teaspoon salt
1 medium onion, chopped
1 lb fresh spinach
1 cup sliced mushrooms
4 hard-cooked eggs, chopped
1 (8 ounce) can sliced water chestnuts, drained
1/2 lb cooked bacon, crumbled

Steps:

  • In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
  • Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
  • Pour all the dressing over the salad and mix very well.
  • Get a glass of wine and dig in!

Nutrition Facts : Calories 1025.3, Fat 84.1, SaturatedFat 16.6, Cholesterol 248.9, Sodium 2315, Carbohydrate 38.1, Fiber 4.6, Sugar 25.5, Protein 32.2

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