Warm spinach salad recipes please!!

[kima]

I would sure appreciate it if I could get some recipes for warm spinach salads. No pressing reason- I just have a hankering for one and nothing I have found so far inspires me. I did a search and didn't come up with any (except the wonderful salmom one).
Please help satisfy this craving!! http://www.cookinglight.com/bbs/smile.gif

[sneezles]

Here's what I found in MasterCook:


* Exported from MasterCook *

Greek Spinach Salad with Hot Oil Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound spinach
1/2 cup red onion -- slivered
1/2 cup Greek olives
1/2 cup feta cheese -- crumbled
1 tablespoon sherry vinegar
1/4 teaspoon dried oregano
1 clove garlic -- minced
1/8 teaspoon salt
3 tablespoons olive oil
black pepper
-----Baguette Croutons-----
1 baguette
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic -- minced

1. Remove and discard stems from spinach; you should have about 8 cups leaves. Place spinach in salad bowl with onion, olives, and cheese.

2. In a small bowl combine vinegar, oregano, garlic, and salt.

3. In a small pan swirl olive oil over medium heat until it is just warm to touch (2 to 3 minutes). Using a whisk or fork, gradually beat hot oil into vinegar mixture.

4. Lightly and quickly mix hot dressing with spinach mixture. Gently stir in croutons. Serve at once, offering freshly ground pepper to taste.

Baguette Croutons: cut baguette crosswise into 24 thin slices. In a small pan over medium heat melt butter; add oil and garlic. Place bread slices in a single layer on a baking sheet. Brush with butter mixture. Bake in a 250 degree F oven until crisp and lightly browned (25 to 30 minutes).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 635 Calories; 35g Fat (48.7% calories from fat); 16g Protein; 67g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; 1275mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

NOTES : Fragrant olive oil, heated just enough to release its aroma, dresses this spinach salad with onion, olives, and feta cheese. It can be served as a first course for four, or a luncheon main dish for two.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 593 0 0 0



* Exported from MasterCook *

Warm Spinach & Turkey Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked turkey -- cubed
1 package or large bunch of fresh spinach
1 cup fresh mushrooms -- sliced
1/4 cup bacon bits
1/4 cup olive oil
2 cloves garlic (2-3 cloves) -- minced
1 sweet red pepper -- chopped
1/4 teaspoon pepper

DRESSING
1/4 cup cider vinegar
1/4 cup brown sugar
2 tablespoons water
1/2 teaspoon ginger

Wash and stem spinach, tearing leaves into small pieces. Place in a large bowl and set aside. Heat oil in a fry pan over medium-high heat. Add garlic and cook until transparent.

Lower heat to medium-low and add mushrooms and peppers. Mix well, then add turkey cubes and cook until heated through (1-2 minutes). Spoon hot mixture over spinach. Add bacon bits and toss well. Divide salad into 4 serving plates. Heat dressing ingredients in fry pan to boiling. Drizzle hot dressing over salad.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 326 Calories; 16g Fat (43.4% calories from fat); 32g Protein; 15g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 2849 1423 0 0 0 3505 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Mushroom-Spinach Salad with Chicken "Croutons"

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads
Side Dishes The Mushroom Council


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons prepared Italian salad dressing -- divided
1 pound boneless, skinless chicken breasts -- cut in 1-inch cubes (about 3 cups)
1 pound fresh white mushrooms -- sliced (about 6 cups)
1 cup sweet red bell pepper strips
1/2 cup coarsely chopped onion
1 10-ounce bag pre-washed spinach -- torn (about 5 cups)


In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the dressing. Add chicken and brown, stirring occasionally, until cooked through, about 5 minutes; remove and set aside.

To same skillet, heat 1 tablespoon more of the dressing; add half the mushrooms*, the bell pepper and onion; cook, stirring frequently, just until mushrooms begin to release their liquid, about 3 minutes.

In a large salad bowl, combine spinach and remaining mushrooms; add cooked mushroom mixture, reserved chicken and remaining 2 tablespoons dressing; toss well. Season with salt and pepper, if desired.

Description:
"Mushroom-Spinach Salad with Chicken "Croutons" takes advantage of the
versatility of mushrooms. Use them either raw or cooked-or, for a
great texture mix, combine both in a dual role. In this hearty,
healthy salad, a savory sauté of mushrooms, bell pepper"
Source:
"The Mushroom Council"
Yield:
"7 cups"

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Per Serving (excluding unknown items): 181 Calories; 7g Fat (35.7% calories from fat); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 187mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Serve as a main dish with shaved Parmesan cheese and thinly sliced tomatoes, if desired.

NOTES : * All the mushrooms can be cooked or left raw.
Nutr. Assoc. : 758 26034 3386 26090 2679 1423 0

[Linda in MO]

I made this a few weeks ago and we thought it was fantastic. Please read my notes below. I highly recommend that you caramelize your almonds because that makes the salad so good!

* Exported from MasterCook *

WARM SPINACH-ORANGE SALAD

Recipe By :Southern Living website
Serving Size : 0 Preparation Time :0:00
Categories : Green Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 (10-ounce) package fresh spinach -- stems removed
1 orange -- peeled and sectioned
1/4 cup sliced almonds
2 tablespoons cider vinegar
1 1/2 tablespoons orange juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons honey

COMBINE first 3 ingredients in a large bowl.

BRING vinegar and next 3 ingredients to a boil in a small saucepan over medium heat.

POUR over spinach mixture, and toss. Serve immediately.

Yield: 2 servings (this makes 2 to 3 very generous servings)

Prep: 15 min.


NOTES : I used a can of drained mandarin oranges in place of the fresh orange; I used 1 1/2 T. of the reserved mandarin juice in place of the orange juice because I didn't have any; I caramelized my almonds in a skillet with about 2 T. sugar; I added a stalk of sliced celery; and I might have added some green or red onion but I didn't have any.

[clr]

Here's another from a recent Food 911 show:

WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Copyright 2001 Television Food Network, G.P. All rights reserved
1 pound baby spinach leaves
1/4 cup olive oil, divided
1/4 pound prosciutto, cut in strips
1 garlic clove, minced
1 portobello mushroom cap, sliced
1/2 red onion, cut in rings
3 tablespoons balsamic vinegar
1 tablespoon honey
3 ounces Gorgonzola
Salt and pepper

Trim, wash and dry the spinach thoroughly and place in a salad bowl.

Coat a sauté pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Sauté the mushrooms and onions until they are slightly brown and tender, about 3 minutes.

Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.

Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
Difficulty: Easy

[kima]

Thanks for all the recipes Guys!! Keep them coming!! I can't decide which one to try first-(so I want more to add to my confusion???)

[SandyM]

I absolutely love the Warm Spinach Orange Salad that Linda posted - and I use her same substitutions.

[This message has been edited by SandyM (edited 06-11-2001).]