Super Spinach Salad For Two Recipes

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PERFECT SPINACH SALAD (NO, REALLY)



Perfect Spinach Salad (No, Really) image

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.

Provided by Sonja Overhiser

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

2 hard boiled eggs or 1 large crisp tart apple
1/2 cup whole pecans*
1 tablespoon soy sauce (or tamari or coconut aminos)
1 1/2 tablespoons maple syrup or sugar
1 teaspoon smoked paprika
2 pinches kosher salt or flaky sea salt
1 recipe Best Balsamic Vinaigrette
6 cups baby spinach leaves or chopped standard spinach
1 shallot
1/2 cup feta cheese crumbles (optional)

Steps:

  • Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
  • Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
  • Make the Balsamic Vinaigrette.
  • Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
  • Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Nutrition Facts : Calories 332 calories, Sugar 11.1 g, Sodium 520 mg, Fat 26.9 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 2.4 g, Protein 8.5 g, Cholesterol 109.7 mg

SUPER SPINACH SALAD



Super Spinach Salad image

Provided by Donna Chase

Categories     Salad     Blender     Food Processor     Egg     Mushroom     Quick & Easy     High Fiber     Lunch     Bacon     Spinach     Winter     Bon Appétit     Colorado     Dairy Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

1/2 cup vegetable oil
1/2 onion, cut into 1-inch chunks
1/4 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
4 bacon slices
1 spinach bunch, washed, trimmed, torn into bite-size pieces
1 1/2 cups bean sprouts
6 mushrooms, sliced
4 green onions, sliced
1/2 cup sliced canned water chestnuts
2 hard-boiled eggs, chopped
1/4 cup dry-roasted sunflower seeds

Steps:

  • Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
  • Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.

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