Spinach Salad With Ancho Chile Pepper Chops Recipes

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GINA'S SPINACH SALAD WITH SPICED PECANS



Gina's Spinach Salad with Spiced Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

Steps:

  • Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

SPINACH SALAD WITH CHILI LIME DRESSING



Spinach Salad With Chili Lime Dressing image

With jicama, avocado and sunflower seeds tossed in a spicy dressing, this is not your typical spinach salad. From Southern Living.

Provided by LonghornMama

Categories     Low Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package fresh spinach or 1 lb fresh spinach
1 avocado, cubed (sprinkle with lemon or lime juice)
1 small jicama, peeled and cut into thin strips
1/4 cup safflower oil or 1/4 cup vegetable oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup sunflower seeds

Steps:

  • If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
  • Combine spinach, avocado and jicama in large bowl; set aside.
  • Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
  • Drizzle dressing over salad and toss gently to coat.
  • Sprinkle with sunflower kernels; serve immediately.

SPINACH SALAD WITH CHILI PEPPER DRESSING



Spinach Salad with Chili Pepper Dressing image

Categories     Salad     Cheese     Egg     Mushroom     Olive     Side     Lunch     Bacon     Spinach     Jícama     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

4 bacon slices
2 pounds spinach (about 2 large bunches)
1/2 cup pitted ripe black olives
1/4 pound mushrooms
1/2 pound jícama
6 scallions
2 hard-boiled large eggs
1/2 to 3/4 cup Chili Pepper Dressing , or to taste
4 ounces queso blanco cheese or feta

Steps:

  • In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
  • In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
  • Crumble cheese over salad and sprinkle with eggs.

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