Best 4 Warm Spinach Salad With Parmesan Toasts Recipes

Tantalize your taste buds with a culinary journey into the world of Warm Spinach Salad with Parmesan Toasts, a symphony of flavors that will leave you craving for more. This delectable dish is a perfect blend of textures and tastes, featuring tender baby spinach tossed in a warm, nutty brown butter dressing, complemented by crispy Parmesan toasts that add a savory crunch. Indulge in the umami richness of sautéed mushrooms and the tangy sweetness of dried cranberries, all harmoniously combined to create a salad that is both hearty and refreshing. As a bonus, the recipe also includes instructions for preparing a tangy lemon vinaigrette, offering a lighter dressing option for those who prefer a citrusy kick. Get ready to impress your family and friends with this delightful Warm Spinach Salad with Parmesan Toasts, a culinary masterpiece that is sure to become a favorite.

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SPINACH SALAD WITH WARM BACON DRESSING

Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

WARM SPINACH SALAD

Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM MUSHROOM & WILTED SPINACH SALAD

Warm Mushroom & Wilted Spinach Salad image

Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!

Provided by magpie diner

Categories Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3/4 lb fresh spinach (washed and dried)
1/4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb mushroom, sliced
sea salt
pepper
1/2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional)

Steps:

Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3

WARM SPINACH SALAD WITH PARMESAN TOASTS

Warm Spinach Salad with Parmesan Toasts image

Categories Salad Leafy Green Vegetarian Parmesan Pine Nut Spinach Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 6-ounce packages fresh baby spinach
1 small head radicchio, thinly sliced
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 shallot, minced
1/2 cup pine nuts, toasted
Parmesan Toasts

Steps:

Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.

Tips:

For the best flavor, use fresh spinach leaves. If using baby spinach, you can skip the step of removing the stems.
To make the salad more substantial, add some cooked protein, such as grilled chicken, salmon, or shrimp.
If you don't have a food processor, you can chop the spinach and walnuts by hand.
For a crispier salad, toast the bread slices before adding them to the salad.
Garnish the salad with freshly grated Parmesan cheese and a drizzle of olive oil before serving.

Conclusion:

This warm spinach salad with parmesan toasts is a delicious and healthy side dish or main course. It's easy to make and can be tailored to your own taste preferences. With its combination of fresh spinach, warm Parmesan toasts, and a tangy dressing, this salad is sure to be a hit at your next gathering.