Best 13 Warm Spinach And Sausage Salad Recipes

SAUSAGE SPINACH SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

WARM SPINACH SALAD

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 SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH SALAD RECIPE

Steps:

• Toss spinach with mushrooms in large bowl.
• Microwave dressing and bacon in microwaveable bowl on HIGH 15 to 30 sec. or until heated through; stir.
• Pour over salad; toss to coat.

WARM SPINACH SALAD WITH SOY VINAIGRETTE

Steps:

• Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

EASY WILTED SPINACH SAUSAGE SALAD

Steps:

• Brown the Italian sausage in a large skillet along with the caraway seeds and the garlic.
• While the sausage cooks, slice the red pepper and green onions.
• After the sausage is cooked, stir in the dried basil and the malt vinegar.
• Let simmer on the stovetop, uncovered, for 5 minutes.
• While the sausage mixture is simmering, gather four bowls for serving the salad.
• Wilt the spinach by placing two cups of spinach in each bowl, and cooking each bowl for one minute. If you decide to cook two bowls together, increase the microwave cooking time to 1 and 1/2 minutes.
• When the sausage mixture has simmered for 5 minutes, remove it from the heat.
• Top each bowl of wilted spinach with 1/4 of the sausage mixture, then add the red peppers and green onions to each bowl.
• Top with sliced, fresh mushrooms, if using.

WARM SPINACH AND SAUSAGE SALAD

Steps:

• In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
• Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
• Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
• Remove pan from the heat.
• Add the spinach and use tongs to coat the leaves with the dressing.
• Sprinkle the salad generously with salt and pepper.
• Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
• Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
• Top each salad with a fried egg and serve.

WARM SPINACH AND CHORIZO SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

SPRINGTIME HAM AND SPINACH SALAD

Steps:

• In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper.
• In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.

HOT SPINACH AND ARTICHOKE SALAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
• Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

WARM SALAD WITH CRISPED SPINACH AND QUAIL

Steps:

• To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat. Boil, lower the heat and simmer 3 minutes. Remove from heat, cover and set aside.
• To make the quail, heat the olive oil in a medium skillet over medium-high heat. Add the quail and saute about 2 minutes per side. Remove from the skillet, season with salt, set aside and keep warm.
• To make the spinach, heat the oil in a deep, heavy pot to 350 degrees. Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute. Remove with tongs and drain on paper towels. Season with salt.
• To assemble the salads, divide the mesclun among 4 plates. Top with the quail and sprinkle with the basil. Spoon the sauce over it all and garnish with the fried spinach and pine nuts. Serve immediately.

WARM BEEF AND SPINACH SALAD

Steps:

• In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.

WARM SPINACH SALAD

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.