Wilted Spinach Salad With Chickpeas Recipes

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WILTED SPINACH SALAD



Wilted Spinach Salad image

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Provided by CHPBD

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 8

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Steps:

  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  • In a large bowl, toss together the spinach and green onions.
  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g

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.

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 CHICKPEAS



Wilted Spinach Salad with Chickpeas image

Summertime meals just got easier thanks to this warm spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 pound (about 4 cups) cherry tomatoes
1 can (19 ounces) chickpeas
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons white-wine vinegar
1 pound baby spinach
1/2 cup slivered black olives

Steps:

  • Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
  • Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
  • Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Nutrition Facts : Calories 285 g, Fat 16 g, Fiber 8 g, Protein 6 g

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 GREEN SALAD



Wilted Green Salad image

"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

10 cups torn leaf lettuce
6 cups torn fresh spinach
2 green onions, sliced
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons canola oil
Sugar substitute equivalent to 2 teaspoons sugar
4 turkey bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

WILTED SPINACH AND GARBANZO BEAN RECIPE



Wilted Spinach and Garbanzo Bean Recipe image

Enjoy fun textures in this Wilted Spinach with Baked Garbanzo Beans recipe. Our Wilted Spinach and Baked Garbanzo Bean recipe is ready in 35 minutes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1/4 cup KRAFT Lite House Italian Dressing, divided
2 slices OSCAR MAYER Bacon, chopped
8 cloves garlic, sliced
3 bags (6 oz. each) baby spinach leaves

Steps:

  • Heat oven to 425°F.
  • Line shallow baking pan with foil; lightly grease foil. Toss garbanzo beans with 2 Tbsp. of the dressing. Place in prepared pan. Bake 10 to 15 min. or until crisp. Set aside.
  • Cook bacon in large saucepan until browned. Add garlic; cook 2 min. or until softened. Drain. Add spinach to saucepan; cook 5 min. or until wilted, tossing lightly.
  • Arrange spinach mixture on serving plate; top with garbanzo beans and drizzle with remaining dressing.

Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.5926 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

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.

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