Best 8 Spinach Salad With Tomato Soup Dressing Recipes

TOMATO SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

TOMATO SOUP SALAD DRESSING

Steps:

• In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
• Mix well.
• Cover and chill in refrigerator.
• Stir well before using.
• Makes 4 cups.

SPINACH SALAD II

Steps:

• Place eggs in a saucepan and cover 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 chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the eggs, bacon, spinach and onion.
• In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

WARM SPINACH SALAD WITH TOMATOES

Steps:

• Line shallow pan with foil; set aside. Spread sugar onto bottom of small nonstick skillet; top with nuts. Cook on medium-low heat 5 min. or until sugar is completely melted and golden brown, tilting skillet to evenly distribute sugar if necessary. Stir until nuts are evenly coated. Immediately spread into prepared pan; cool completely.
• Microwave tomatoes and dressing in microwaveable bowl on HIGH 3 min. or until tomatoes are slightly softened and dressing is heated through, stirring after 2 min.
• Cover platter with spinach; top with tomato mixture, cream cheese, onions and nuts. Toss lightly before serving.

SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
• For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
• Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
• Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
• Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.

TOMATO SOUP SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
• Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.

SPINACH SALAD WITH TOMATO SOUP DRESSING

Steps:

• * Wash 1 pound spinach, discard stems, dry leaves and tear into bite size pieces. Toss with the following dressing: Mix the above ingredients and refrigerate for severalhours. This dressing keeps for several weeks and can be used a number of times on spinach.