Spinach Salad

We have two favorite spinach salad recipes.  I am sure I posted these before but when I made all of the blog changes, I accidentally deleted a bunch. Anyhow, here they are! I hope you enjoy them. :)

Warm Spinach and Mushroom Salad
















4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound spinach
1/4 pound fresh mushrooms, sliced

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
Top salad with mushrooms and bacon, garnish with egg.


Spinach Salad (from my friend, Christine)

(beware of little fingers stealing the "goodies" out of this! LOL)















Fresh Spinach leaves
Pine Nuts
Cranberries

Dressing:
¼ cup each of balsamic vinegar and olive oil
1-3 cloves crushed garlic cloves
4 TBS brown sugar
*Combine first three ingredients in a large bowl. Mix dressing ingredients then toss everything together when ready to serve.

Trader Joes, a giveaway and a yummy salad dressing recipe.

Check out the great giveaway here- http://mypursuitof.blogspot.com/2010/03/grocery-shopping-with-grom-and-giveaway.html And make sure to watch the fun Trader Joes video.  Oh, how I miss being able to shop at TJ's regularly.

With our pizza last night, we tried a new recipe for Asian Vinaigrette. It's a keeper!!  So tasty and low in points. Here's the recipe with a slight change to use what I had on hand. (See the photo from yesterday's post.)

Asian Vinaigrette
3 TBS chicken broth
2 TBS rice wine vinegar
1 TBS soy sauce
2 tsp canola oil
2 tsp sesame oil
1 tsp sugar
1/2 tsp ground ginger

Add all ingredients to a small jar, add the lid and shake it well.
This makes 4 servings (almost 2 TBS each serving) @ 1 pt a serving.

We tossed this with some shredded cabbage leftover from St. Patty's Day, some shredded carrots, green onions and toasted sesame seeds.  This would also be great on lettuce with diced chicken and mandarin oranges.  YUM.