Best 9 Vidalia Onion Steak And Wilted Spinach Salad Recipes

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Welcome to the culinary journey of creating an unforgettable "Vidalia Onion Steak and Wilted Spinach Salad"! This delectable dish tantalizes taste buds with its harmonious blend of flavors and textures. Imagine tender and juicy steak infused with the sweet and caramelized goodness of Vidalia onions, perfectly complemented by a bed of wilted spinach tossed in a tangy dressing. Get ready to embark on a delightful adventure as we guide you through the process of crafting this mouthwatering masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

SAUTEED SPINACH WITH SWEET VIDALIA ONION



Sauteed Spinach with Sweet Vidalia Onion image

I like this combination. This came from The Deen Brothers when they visited Key West, Florida. Its simple and to the point. Its also very yuuuuuuuuuuuuuummmmmmmmmmmmmy.

Provided by Zelda Hopkins

Categories     Vegetables

Time 20m

Number Of Ingredients 4

2 Tbsp olive oil
1 large vidalia onion, thinly sliced
3 pkg 6 ounce bags prewashed baby spinach
1 pinch salt and pepper

Steps:

  • 1. In a large saute pan, heat oil over medium heat. Add the onion and cook for 5-7 minutes or until translucent, stirring occasionally. Add the spinach; cook for 2 or 3 minutes or until wilted. Season to taste with salt and pepper.

WILTED SPINACH SALAD



Wilted Spinach Salad image

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Provided by CHPBD

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 8

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Steps:

  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, 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, reserving approximately 1/2 cup of drippings in the skillet.
  • In a large bowl, toss together the spinach and green onions.
  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g

WILTED SPINACH SALAD



Wilted Spinach Salad image

Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2-1/2 cups torn fresh spinach
1 green onion, chopped
1 radish, chopped
Dash salt
Dash pepper
2 bacon strips, diced
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 teaspoons lemon juice
1/2 teaspoon cornstarch
2 tablespoons water
1 hard-boiled large egg, chopped

Steps:

  • In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.

Nutrition Facts :

WILTED SPINACH SALAD WITH WARM FETA DRESSING



Wilted Spinach Salad with Warm Feta Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Onion     Appetizer     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar

Steps:

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

SIRLOIN STEAK WITH SPINACH AND ONIONS



Sirloin Steak with Spinach and Onions image

This one-pan broiler meal comes with a side of sizzle, with tender sirloin steak sharing a skillet with spinach, onions, and sundried tomatoes. An easy olive relish dresses up this simple weeknight dinner.

Provided by Greg Lofts

Time 40m

Number Of Ingredients 9

1 1/4 pounds top sirloin steak, room temperature
Kosher salt and freshly ground pepper
1/3 cup mixed marinated pitted olives, chopped
1/4 cup chopped sun-dried tomatoes (from about 8)
1/4 cup extra-virgin olive oil, divided
1/4 cup white balsamic vinegar, divided
1 large onion, halved and thinly sliced
1 large bunch spinach (10 ounces), thick stems removed
Lightly toasted crusty bread and butter, for serving (optional)

Steps:

  • Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
  • Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
  • Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

SPINACH-STUFFED VIDALIA ONIONS



Spinach-Stuffed Vidalia Onions image

A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.

Provided by yooper

Categories     Vegetable

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 6

4 -5 medium vidalia onions
1 lb fresh spinach, stems removed
2 tablespoons melted butter
1 1/4 cups half-and-half
salt and pepper
grated parmesan cheese

Steps:

  • Peel onions; core out hole in center.
  • Put in water and steam.
  • Do not overcook until soft and mushy.
  • Remove from heat and cool.
  • Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
  • Saute spinach in butter.
  • Add half and half and cook until fairly dry.
  • Season with salt and pepper.
  • Fill onions with spinach mixture; sprinkle with cheese.
  • Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.

EASY WILTED SPINACH SALAD



Easy Wilted Spinach Salad image

This is a really tastey spinach salad... I normally serve it with some sort of steak, but it would work with pretty much anything... We eat it warm and never have any leftovers, but I think it would be good cold as well.

Provided by JackandDawn

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 bunches Baby Spinach
6 ounces balsamic vinegar
1/4 white onion, minced
3 garlic cloves, minced
4 ounces dried cranberries
1 tablespoon extra virgin olive oil
1/8 cup pine nuts

Steps:

  • Cook the onions untill translucent in the olive oil.
  • Add garlic and cook for an additional 2 minutes.
  • Add the Baslamic Vinegar.
  • Bring to a boil and reduce to 1/2 origional.
  • Add Spinach leaves and cook untill wilted (2-5 minutes).
  • Move spinach to serving bowl.
  • Roast pine nuts over medium heat.
  • Add pine nuts and dried crainberries to spinach and mix.
  • Serve warm.

Nutrition Facts : Calories 309.4, Fat 14, SaturatedFat 1.6, Sodium 291, Carbohydrate 38, Fiber 10.9, Sugar 17.5, Protein 12

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING



Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing image

Categories     Salad     Fruit Juice     Appetizer     Quick & Easy     Apple     Bacon     Spinach     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 8

5 slices of lean bacon, chopped fine
2 tablespoons minced shallot
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

Tips:

  • Choose the right steak. For this recipe, a flank steak or skirt steak is best. These cuts are relatively thin and cook quickly, making them ideal for a quick and easy meal.
  • Marinate the steak. Marinating the steak in a flavorful marinade will help to tenderize it and infuse it with flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get creative and try a more complex marinade.
  • Cook the steak over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender. You can cook the steak in a skillet, on a grill, or even in the oven.
  • Let the steak rest before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides. Some popular sides for steak include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Vidalia onion steak and wilted spinach salad is a delicious and easy-to-make meal that is perfect for a quick and easy weeknight dinner. The steak is tender and flavorful, the onions are sweet and caramelized, and the spinach is wilted to perfection. This dish is sure to please everyone at your table.

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