Prep 20 m; Cook 10 m; Ready In 30 m;
"This is a vegetarian-friendly version of wilted spinach salad. You can leave the eggs out and replace honey with agave or sugar to make it vegan."
- 8 cups chopped fresh spinach
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 3 tablespoons Red Wine vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon honey
- 12ounces fresh or frozen tilapia fillets
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon cayenne pepper
- 15 - 6 - ounce packagefresh baby spinach
- 2tablespoons olive oil
- 18 - ounce packagefresh button mushrooms, quartered
- 1 mediumleek, sliced
- 3 garlic, thinly sliced
- 1 largeroma tomato, chopped
- 2tablespoons red wine vinegar
- 1teaspoon snipped fresh thyme
- Thaw tilapia fillets, if frozen. Preheat broiler. Sprinkle fish with the salt and cayenne pepper. Arrange fish on a greased unheated rack of a foil-lined broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork. Break fish into bite-size pieces. Cover and keep warm.
- Arrange spinach on a serving platter; set aside. In a large skillet heat oil over medium heat. Cook mushrooms, leek, and garlic in hot oil about 4 minutes or until tender. Add tomato and cook about 1 minute more or until softened. Add vinegar and heat through. Add mixture to spinach and toss to coat and lightly wilt. Top with fish and sprinkle with snipped fresh thyme.
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons red-wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 package turkey bacon
- 1 package (10 ounces) white button mushrooms, washed, stems removed and caps sliced
- 1 bag (6 ounces) baby spinach
- 1 bunch arugula, trimmed, rinsed and dried
- 1 medium-size red onion, cut into thin rings
- 4 hard-cooked eggs, cut into quarters
- In a small bowl, whisk together the mustard, vinegar, lemon juice, oregano, garlic powder, salt and pepper until salt is dissolved and mixture smooth. Gradually whisk in olive oil in a thin, steady stream. Continue to whisk the mixture until the oil is thoroughly incorporated and the dressing is thickened. Cover the bowl with plastic wrap until ready to use.
- Heat a large skillet over medium-high heat. Add the bacon; cook until crispy, about 3 minutes per side. Remove the bacon from the skillet to a plate; reserve.
- To the same skillet, add the sliced mushrooms; saute until softened, about 5 minutes. Remove the mushrooms from the skillet to a plate; let cool.
- In a large serving bowl, toss together the spinach, arugula, onion and cooled mushrooms. Crumble the cooked bacon slices and sprinkle over the top of the salad. Toss with about 1/3 cup of the reserved dressing. Arrange the hard-cooked egg pieces over the top. Serve with remaining dressing on the side. (Extra dressing can be refrigerated, covered, for up to 5 days. Let come to room temperature before using and whisk thoroughly.) Makes 6 servings or 12 appetizer/first course servings.
- 6 ounces dried multigrain Penne Pasta
- Nonstick cooking spray
- 8 ounces skinless, boneless chicken breast halves, cut into 1-inch Pieces
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 clovegarlic, minced
- 3 tablespoons Olive Oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons snipped Fresh Basil or 2 teaspoons Dried Basil, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 6 ounce package fresh baby spinach or spinach
- 1 cup seeded and chopped roma tomatoes (3 medium)
- 1/4 cup shredded parmesan cheese (1 ounce)
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
- In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
- Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.