Wilted Spinach Salad Recipes

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WILTED SPINACH SALAD



Wilted Spinach Salad image

Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2-1/2 cups torn fresh spinach
1 green onion, chopped
1 radish, chopped
Dash salt
Dash pepper
2 bacon strips, diced
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 teaspoons lemon juice
1/2 teaspoon cornstarch
2 tablespoons water
1 hard-boiled large egg, chopped

Steps:

  • In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.

Nutrition Facts :

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

WILTED SPINACH SALAD



Wilted spinach salad image

I served this terrific salad to guests and it was a hit! Pour the hot dressing over the salad right before serving time. I found this recipe in an old Farm Journal cookbook. Cook time is for the time it takes to boil the eggs and fry the bacon.

Provided by Hey Jude

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups spinach, washed,drained very well and torn into bite-size pieces
1/4 cup sliced green onion
3 hardboiled egg, coarsely chopped
5 slices bacon, chopped
1/4 cup vinegar
2 tablespoons sugar
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine spinach, onions and eggs in a large salad bowl.
  • Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
  • Pour off all but 3 tablespoons of bacon drippings.
  • Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
  • Pour over spinach mixture; toss gently.
  • Sprinkle with bacon.

LIGHTLY WILTED SPINACH SALAD



Lightly Wilted Spinach Salad image

Provided by Alex Guarnaschelli

Time 10m

Yield makes 4 servings

Number Of Ingredients 7

1 tablespoon plus 2 teaspoons canola oil
1 small red onion, peeled and grated on a cheese grater
1 clove garlic, peeled and lightly smashed
Kosher salt
1/4 cup apple cider vinegar
3/4 pound spinach leaves, stemmed, washed and dried
3 eggs, hard boiled, peeled and chopped

Steps:

  • In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
  • Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

WILTED SPINACH SALAD



Wilted Spinach Salad image

It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 red onion, sliced into 1/4-inch rings
2 to 3 slices whole-grain bread, cubed
1/2 pound beets (about 2 small beets)
4 tablespoons extra-virgin olive oil
1 small shallot, minced
1 tablespoon honey mustard
1/4 cup red-wine vinegar
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 ounces spinach, well washed, stems removed
4 ounces button mushrooms, stems trimmed, sliced

Steps:

  • Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.
  • Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside.
  • While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat.
  • Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.

Nutrition Facts : Calories 193 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 361 g

WILTED SPINACH SALAD



Wilted Spinach Salad image

Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!

Provided by sofie-a-toast

Categories     Salad Dressings

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

5 ounces fresh baby spinach leaves
3 tablespoons olive oil
3 tablespoons minced shallots
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon sugar
1/3 cup feta cheese
3 tablespoons thinly sliced black olives

Steps:

  • Place the spinach in a large bowl.
  • In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
  • Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.

Nutrition Facts : Calories 195.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 14.8, Sodium 480.6, Carbohydrate 5.6, Fiber 1.4, Sugar 1.1, Protein 4.2

EASY WILTED SPINACH SALAD



Easy Wilted Spinach Salad image

This is a really tastey spinach salad... I normally serve it with some sort of steak, but it would work with pretty much anything... We eat it warm and never have any leftovers, but I think it would be good cold as well.

Provided by JackandDawn

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 bunches Baby Spinach
6 ounces balsamic vinegar
1/4 white onion, minced
3 garlic cloves, minced
4 ounces dried cranberries
1 tablespoon extra virgin olive oil
1/8 cup pine nuts

Steps:

  • Cook the onions untill translucent in the olive oil.
  • Add garlic and cook for an additional 2 minutes.
  • Add the Baslamic Vinegar.
  • Bring to a boil and reduce to 1/2 origional.
  • Add Spinach leaves and cook untill wilted (2-5 minutes).
  • Move spinach to serving bowl.
  • Roast pine nuts over medium heat.
  • Add pine nuts and dried crainberries to spinach and mix.
  • Serve warm.

Nutrition Facts : Calories 309.4, Fat 14, SaturatedFat 1.6, Sodium 291, Carbohydrate 38, Fiber 10.9, Sugar 17.5, Protein 12

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