Best 7 State Fair Spinach Salad Steph Recipes

PERFECT SPINACH SALAD (NO, REALLY)

Steps:

• Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
• Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
• Make the Balsamic Vinaigrette.
• Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
• Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

CLASSIC SPINACH SALAD

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

PERFECT SPINACH SALAD

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

SAUTEED FRESH SPINACH

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add garlic; saute until it just begins to take on color, about 30 seconds. Add spinach, and toss well, coating with oil.
• Cook the spinach, tossing frequently, until the leaves turn bright green and have slightly wilted, about 2 minutes. Season spinach with salt, and drizzle the balsamic vinegar over the spinach; serve immediately.

SPINACH SALAD WITH ROASTED FALL VEGETABLES

Steps:

• Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
• Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.

EASY SAUTEED SPINACH

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until golden, about 1 minute; discard.
• Add spinach to skillet in three additions, adding more as each batch wilts, tossing often until completely wilted, about 10 minutes total. Season with salt and pepper.