Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Crunchy chopped salad with feta, lime, and sunflower seeds

Play with the crunchy vegetables in this salad from The Smitten Kitchen.

Ingredients

1 1/2 cups cucumber, cubed
1 1/2 cups beans, cut into 3/4 inch piece and lighty steamed
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 spring onions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

Directions

Mix the vegetables, feta, spring onions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Celery greens boost flavor and nutrition

The green tops of celery stalks are easy to use, add flavor to any dish, pack nutrition, and they’re inexpensive. Celery leaves contain five times more magnesium and calcium than the stalks. They’re also a rich source of vitamin C and phenolics, potent antioxidant and anti-inflammatory compounds.

Celery Greens are Nutritious:

Low in Carbs High in Fiber

One portion of celery leaves provides only a small portion your daily carb requirements, but contains 3.9 grams of fiber.

Vitamin E

A 3.5-ounce serving of celery greens provides 2.7 milligrams of vitamin E.

Iodine

There are 10 micrograms of iodine in one 3.5 oz. serving of celery leaves.

Serving Ideas for Celery Greens:

  • Dehydrate them in the oven and mix equal parts dehydrated leaves with salt to make celery salt.
  • Combine with onions and other veggies to make a soup stock.
  • Add to stews and soups.
  • Chop fine and use as pizza topping.
  • Add finely chopped leaves to tuna or chicken salad, or salmon crab cakes.

Recipes:

Mushroom Carpaccio with Pecorino Toscano

Celery Leaf and Basil Pesto Recipe- Vegan