Thanksgiving Spinach Salad Sweet Onion Dressing Recipes
SPINACH-ONION SALAD WITH HOT BACON DRESSING
I knew this spinach salad was something special when my picky husband asked for seconds! The sweet-tart bacon dressing with a hint of honey is a real treat.- Leigh Gallagher, Austin, WA
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon and half of the onion over medium heat until bacon is crisp. Stir in the vinegar, honey, salt and pepper; heat through. Transfer to a small bowl; gradually whisk in oil., Place spinach in a large bowl. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and remaining onion.
Nutrition Facts : Calories 216 calories, Fat 18g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 341mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
THANKSGIVING SPINACH SALAD
I serve this spinach salad every year for our Thanksgiving dinner. The flavor of the apples and cinnamon make it great for the season. It's very quick and easy to prepare, too!
Provided by J. Dub
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 41.2 mg, Sugar 22.1 g
THANKSGIVING SPINACH SALAD & SWEET ONION DRESSING
Tangy-sweet dressing--WITHOUT bacon grease!!!--and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too.
Provided by Debber
Categories Salad Dressings
Time 25m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
- While that is working, fry the bacon, crumble into bite-size pieces; set aside.
- Toast the almonds to a light golden brown (watch carefully so they don't burn).
- Dump greens into a large serving bowl; set aside.
- Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
- DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
- Add water chestnuts, sprouts and oranges to the greens.
- Drizzle dressing lightly over salad; toss gently.
- Serve salad along with remaining dressing.
- NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.
Nutrition Facts : Calories 777.9, Fat 60.2, SaturatedFat 9.2, Cholesterol 96.2, Sodium 575.9, Carbohydrate 51.9, Fiber 5.7, Sugar 38.6, Protein 13.7
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- BUTTERNUT SQUASH: Preheat the oven to 400 degrees F. Peel the butternut squash and chop into small bite-sized pieces. Place on a large sheet pan and toss with olive oil, salt and pepper (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper). Arrange the squash in an even layer on the tray. Bake for 15 minutes then remove from oven and stir. Return to oven and bake for an additional 10-15 minutes longer or until tender, but not mushy. Set aside and allow to cool for a bit before adding to salad.
- DRESSING: Combine all the dressing ingredients in a mason jar and add a pinch of salt and pepper. Shake to combine. Taste and adjust to personal preference (add more honey if you like sweeter, season with additional salt as desired).
- ASSEMBLE: Add spinach to a large bowl, removing any large stems and ripping large pieces if needed. Drizzle half of the dressing over the spinach and gently toss. Add roasted (and cooled to room temperature) squash, almonds, cranberries, and feta cheese. Very gently toss the salad ingredients.
- SERVE: Serve salad onto plates and drizzle the last bit of dressing onto individual servings. Enjoy soon after being prepared, since this salad doesn't sit well with the dressing and ingredients. If you want to save leftovers, only dress and combine the ingredients that will be eaten the same day.
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- Harvest Thanksgiving salad. Besides greens, this recipe from Foxes Love Lemons makes good use of seasonal produce, including acorn squash, pomegranates, and pears.
- Thanksgiving salad with wild rice. An easy way to make any salad feel more seasonal? Add grains, which also ups the fiber content, BTW. This recipe from Pinch of Yum also calls for mangos and a light lemon dressing, both of which work to brighten up the dish.
- Pomegranate, pears, and pecan salad. Want to know the trick to turning a year-round salad into a Thanksgiving salad? Add seasonal heroes pomegranate and pears.
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- Kale salad with cranberry cinnamon vinaigrette. Delicata squash? Check. Apples? Pomegranate? So many seasonal gems all in one salad bowl! As it that wasn't enough, it's topped with a cranberry cinnamon dressing.
- Thanksgiving salad with goat cheese, pears, pecans, and maple-balsamic dressing. This salad takes less than 30 minutes to prep and make—a lifesaver if you have a table full of people to feed while that last side dish is still in the oven.
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