{"id":206,"date":"2014-08-20T01:41:50","date_gmt":"2014-08-20T01:41:50","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=206"},"modified":"2014-10-09T02:15:32","modified_gmt":"2014-10-09T02:15:32","slug":"spinach","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/salads\/spinach\/","title":{"rendered":"~ Spinach"},"content":{"rendered":"

SPINACH and MANDARIN ORANGE SALAD<\/strong><\/p>\n

8 cups Spinach
\n8 oz fresh sliced Mushrooms
\n(2) 11 oz. cans Mandarin orange sections, drained
\n\u00bc c crumbled blue cheese or feta cheese
\n2 T chopped pecans or walnuts
\n\u00bd c raspberry vinaigrette<\/p>\n

Mix all ingredients except dressing and lightly toss.
\nJust before serving, drizzle dressing on top<\/p>\n

\n

SPINACH-LETTUCE SALAD<\/strong><\/p>\n

Spinach
\nGreen Lettuce
\nMandarin Orange or fresh orange or tangerine slices
\nSliced almonds \u2013 Honey roasted are good
\nChopped Green onion (optional) or purple onion
\nDiced Avocado pieces (optional)
\nSmall Pineapple chunks (optional)
\nSliced banana (optional)<\/p>\n

Serve with Heavenly Orange Dressing below.<\/p>\n

HEAVENLY ORANGE SALAD DRESSING:<\/strong>
\nCOMBINE:
\n1 c vegetable oil
\n6 oz. can frozen Orange Juice
\n\u00bd c water
\n\u00bd c rice wine vinegar
\n2 t basil leaves
\nDressing keeps well in refrigerator for a long time.<\/p>\n

\n

SPINACH MEDLEY W\/GARLIC DRESSING<\/strong><\/p>\n

1 pkg fresh raw spinach,
\nchopped head lettuce, bite size pieces
\n1 T toasted sesame seeds
\n1 c grated carrots
\n1\/2 c sliced radishes
\n\u00bc c sliced green onions.
\nCombine. Toss with Garlic Dressing.<\/p>\n

GARLIC DRESSING:<\/strong>
\n1 T anchovy paste
\n\u00bd t salt
\n3T vinegar
\n\u00bd t sugar
\n1\/8 t garlic powder
\n\u00bd c oil
\n1\/3 t celery seed
\n\u00bd t pepper
\n1 t Parmesan cheese
\nShake til well mixed.<\/p>\n

\n

SPINACH SALAD with BACON GREASE DRESSING\u2014not tried<\/strong>
\nAn old fashioned recipe
\nMakes 15 servings<\/p>\n

SALAD:<\/strong>
\n1-1\/2 lbs fresh spinach
\n4 hard cooked eggs, sliced, with most of the yolk removed
\n1 lb fresh mushrooms, sliced
\n1\/2 red medium sized red onion (or Vidalia), sliced into thin half moons
\n1\/2 to 3\/4 lb thin sliced bacon
\nWash and remove spinach stems. Mix all salad ingredients in large bowl.<\/p>\n

CROUTONS:<\/strong>
\n3\/4 loaf Italian bread, cut into 1\u201d cubes
\n2 sticks unsalted butter (1 cup)
\n3-5 tablespoons Old World Central Street seasoning
\n3-5 tablespoons garlic powder
\n2 T onion powder
\nIn skillet, melt butter on very low heat; add spices. Mix well.
\nAdd bread cubes, coating well. Remove and toast in oven at 275\u00b0\u00a0 til crisp.<\/p>\n

DRESSING:<\/strong>
\n\u00bd c bacon grease
\n\u00bd c canola oil
\n3 T flour
\n1\/2 to 3\/4 red wine, like merlot
\n\u00bd c red wine or balsamic vinegar plus 3T water
\n2\/3 c dark brown sugar
\n2\/3 c white sugar
\n1\/4 to 1\/2 t powdered mustard<\/p>\n

Whisk together wine, vinegar and water, all the sugars and mustard til smooth.
\nIn skillet, fry bacon til crisp.\u00a0 Pour off all but \u00bd c bacon grease.
\nAdd flour and stir constantly for about 2 min. on low heat.
\nWhen mixture begins to bubble, slowly add the wine mixture, stirring constantly.
\nCook over medium heat for 2-5 min. til dressing is hot and thick.
\nJust before serving, stir in hot dressing and mix thoroughly, making sure to coat well.
\nAdd as much of the dressing as you like. Serve immediately!<\/p>\n

\n

SPINACH & STRAWBERRY SALAD #1 \u00a0 5\/95<\/strong>
\nServes 6<\/p>\n

1 lb fresh spinach
\n1 cup fresh strawberries, halved
\n1 cup pecan halves, toasted
\n1 kiwi, peeled, cut into bite-size pieces<\/p>\n

Wash spinach leaves thoroughly and remove stems.
\nPat dry and tear into bite-sized pieces.
\nCombine spinach, strawberries, kiwi, pecans in serving bowl.
\nDrizzle with one of the recipes for Poppy Seed Dressing below.<\/p>\n

Poppy Seed Dressing #1<\/strong>
\n1\/3 c cider vinegar
\n1\/3 c oil
\n1\/4 c sugar
\n1 T Dijon mustard
\nl t salt
\n1 small onion, pureed
\n2 t poppy seeds
\n1\/2 bottle Newman’s Own Vine
\ngar\/Oil Dressing
\n2 t poppy seeds
\n1 env Sweet ‘n Low<\/p>\n

\n

SPINACH-STRAWBERRY SALAD #2
\n<\/strong><\/p>\n

8 c fresh spinach leaves, stems removed, washed
\n1 pt strawberries, hulled, washed, sliced
\n1\/4 c sliced almonds, toasted<\/p>\n

DRESSING:<\/strong>
\n4 T olive oil
\n4 T raspberry vinegar
\n1 t Dijon-style mustard
\nDash nutmeg
\nFreshly ground black pepper, to taste<\/p>\n

Dry spinach leaves and tear into bite-sized pieces; place in serving bowl.
\nToss with strawberries and almonds.
\nCombine remaining ingredients in small dish and whisk thoroughly.
\nToss salad with dressing and serve immediately.<\/p>\n

\n

STRAWBERRY-SPINACH SALAD #3<\/strong> \u00a0 Almost a Dessert!
\n(Serves 6)<\/p>\n

12 fresh strawberries – sliced
\n\u00bc red onion, thinly sliced
\n6 oz bags baby spinach
\n6 oz iceberg lettuce
\n4 oz crumbled blue cheese
\n\u00bd c toasted sliced almonds
\nSalt and freshly ground pepper to taste
\nBottled Vidalia Raspberry Vinaigrette Salad Dressing
\nNOTE:\u00a0 Almonds, blue cheese and dressing may be replaced with pecans, goat cheese and balsamic vinaigrette.<\/p>\n

Mix ingredients with dressing–except almonds and blue cheese.
\nTop with almonds and blue cheese.<\/p>\n

\n

ECSTASY SPINACH SALAD \u00a0<\/strong>\u00a0\u00a0 (Shanna Olson-93)<\/p>\n

1 large bunch spinach
\n1\/2 lb fresh bean sprouts
\n6 oz. water chestnuts, sliced
\n8 strips bacon, fried, crumbled
\n4 eggs, hard-boiled, sliced
\n1 lb fresh mushrooms sliced (opt)
\n2 oz. slivered almonds, toasted<\/p>\n

Mix all ingredients except almonds.<\/p>\n

DRESSING:<\/strong>
\n1\/2 c oil
\n2 T catsup
\n2 T red wine vinegar
\n1\/3 c sugar (or substitute sweetner)
\n2 green onions, finely chopped
\nMUST USE THIS DRESSING ON SALAD FOR BEST RESULTS!!!<\/strong><\/p>\n

Combine ingredients with dressing and chill at least 1 hour before serving.
\nTop with toasted almonds<\/p>\n","protected":false},"excerpt":{"rendered":"

SPINACH and MANDARIN ORANGE SALAD 8 cups Spinach 8 oz fresh sliced Mushrooms (2) 11 oz. cans Mandarin orange sections, drained \u00bc c crumbled blue cheese or feta cheese 2 T chopped pecans or walnuts \u00bd c raspberry vinaigrette Mix all ingredients except dressing and lightly toss. Just before serving, drizzle dressing on top SPINACH-LETTUCE […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":145,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-206","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=206"}],"version-history":[{"count":7,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/206\/revisions"}],"predecessor-version":[{"id":1038,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/206\/revisions\/1038"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}