Warmspinachsaladwbaconpecandressinggoatscheese Recipes

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WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS



Spinach, Bacon, and Goat Cheese Salad with Pecans image

Categories     Salad     Quick & Easy     Lunch     Goat Cheese     Bacon     Pecan     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

1/2 lb sliced bacon
3/4 cup pecans
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons cider vinegar
1 (10-oz) bag baby spinach
2 oz goat cheese, crumbled

Steps:

  • Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
  • Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
  • Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
  • Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE



Spinach Salad with Oranges and Warm Goat Cheese image

Categories     Salad     Cheese     Citrus     Leafy Green     Mustard     Nut     Onion     Vegetable     Appetizer     Lunch     Goat Cheese     Orange     Tree Nut     Pecan     Spinach     Winter     Shower     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

3 small navel oranges
6 oz fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 oz), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch of sugar
2 tablespoons extra-virgin olive oil
1 lb spinach, trimmed
1 small red onion, sliced into thin rings

Steps:

  • Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
  • Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
  • Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
  • Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

WARM SPINACH SALAD



Warm Spinach Salad image

This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (10 ounces each) fresh spinach, torn
hard-boiled large eggs and seasoned croutons, optional

Steps:

  • In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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