Tag: Red Wine Vinegar

Tasty And Healthy Spinach Salad Recipes

Think spinach and the cartoon Popeye comes to mind. It is not so much of a mystery why the creators have decided to create this character. It is the only way to convince kids to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that needs a little getting used to. But with the following preparations, even most discriminating kids will come in for seconds.

24-HOUR SPINACH SALAD RECIPE

Ingredients:

1 pound Fresh Spinach — torn in pieces
1 pound Bacon — chopped
1 Head Lettuce — torn in pieces
1 medium red onion — diced
6 Eggs, Hard-Boiled — cut in wedges
3/4 cup Mayonnaise
3/4 cup Miracle Whip
8 ounces Swiss cheese

Directions:

This is a layered salad, don’t mix until serving time.

Place prepared spinach in bottom of large bowl, sprinkle with salt, pepper and 1 tablespoon of sugar. Add prepared bacon, do not mix. Add onion and prepared lettuce, add the eggs.

Mix both mayonnaise and Miracle Whip and pour over eggs, cut up the Swiss cheese and place over mayonnaise. Cover and let the salad set for 24 hours. Mix and stir just before serving.

WILTED SPINACH SALAD WITH WARM DRESSING RECIPE

Ingredients:
2 heads spinach; torn
1 small can mandarin oranges; drained
1 avocado; sliced

Dressing

2 teaspoons sugar
2 green onions; sliced
4 slices bacon; chopped
1/4 cup red wine vinegar
2 tablespoons water

Directions:

Tear spinach into bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado.

SPINACH FLAMBE RECIPE

Ingredients:

6 bunches spinach — washed and dried
6 hard-boiled eggs — sliced
1/4 teaspoon salt
1/2 teaspoon ground pepper
12 strips bacon, crisply fried — chopped
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/2 ounce brandy (100 proof)

Directions:

Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper.

Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.

SHRIMP AND GRAPEFRUIT SPINACH SALAD RECIPE

Ingredients:

3 pink grapefruit
3 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 pound large shrimp, peeled and deveined
1 1/2 pound spinach, stems trimmed and leaves washed well
1/2 red onion, thinly sliced

Directions:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper.

In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well.

Indulge In Taco Salad Recipes

Want to have a party Mexican-style? Why not try these recipes that are sure to get your spirits in that festive mood? The taco salad recipes listed below can be whipped in to time at all. Thirty minutes max and you’re set to get these going on the table.

Mexican food is basically spicy with a lot of meat and tomato. However, you can adjust the ingredients to suit your taste. There is nothing at all in putting these wonderful dishes together. Just choose which recipe will fit your needs and you are off to go.

TEN-MINUTE TACO SALAD RECIPE (Recipes from: Cdkitchen.com)

Ingredients:

2 cans (16 ounce size) chili beans, undrained
1 package (10-1/2 ounce size) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounce size) sliced ripe olives, drained
1 1/4 cup salsa
1/2 cup sour cream

Directions:

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

ZESTY TACO SALAD RECIPE

Ingredients:

2 tablespoons vegetable oil
1 clove garlic finely chopped
3/4 pound ground turkey
1 3/4 teaspoon chili powder
1/4 teaspoon ground cumin
3 cups washed torn lettuce leaves
14 1/2 ounces can Mexican style diced tomatoes drained
1 cup rinsed drained canned garbanzo beans or pinto beans
2/3 cup chopped peeled cucumber
1/3 cup frozen whole kernel corn thawed
1/4 cup chopped red onion
2 jalapeno peppers seeded finely chopped optional
1 tablespoon red wine vinegar
12 nonfat tortilla chips
fresh greens optional

Directions:

Combine oil and garlic in small bowl; let stand 1 hour at room temperature. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat for 5 minutes or until turkey in no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, beans, cucumber, corn, onion and jalapeno in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens if available.

Go Meditarrenean With Greek Salad

Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil
1 tablespoons lemon juice
1 clove garlic: minced (crushed)
teaspoon dried oregano
teaspoon sea salt
teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes: cut into wedges
red onion: sliced into rings
cucumber: sliced into thick half-moons
green pepper (capsicum): julienned
4 oz (120g) feta cheese: cut into small cubes
16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced

DIRECTIONS

1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natashas Greek Salad

1 bunch leaf lettuce
2 cucumbers
4 large tomatoes
1 small yellow onion

Garnish:

Greek black olives
feta cheese

Dressing:

1 part red wine vinegar
1 part olive oil
crushed garlic
salt and pepper to taste
2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.

Famous Ceasar Salad Recipes

Ceasar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.

CEASAR SALAD (From Recipe Source.com)

4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic — chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup parmesan cheese
1 quart olive oil
1 teaspoon black pepper
12 cups romaine lettuce
salt — to taste
croutons — seasonings in recipe

STEP ONE: Prepare Croutons (Optional)

Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.

STEP TWO: Prepare Caesar Salad Dressing

In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.

STEP THREE:

Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.

CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From Recipe Link.com)

CAESAR DRESSING:

1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper
About 1/3 cup water for thinning

16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano

1.For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

2.Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.

Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.

Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

3.Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

4.The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.