Think spinach and the cartoon Popeye comes to mind. It is not so much of a mystery why the creators have decided to create this character. It is the only way to convince kids to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that needs a little getting used to. But with the following preparations, even most discriminating kids will come in for seconds.
24-HOUR SPINACH SALAD RECIPE
1 pound Fresh Spinach — torn in pieces
1 pound Bacon — chopped
1 Head Lettuce — torn in pieces
1 medium red onion — diced
6 Eggs, Hard-Boiled — cut in wedges
3/4 cup Mayonnaise
3/4 cup Miracle Whip
8 ounces Swiss cheese
This is a layered salad, don’t mix until serving time.
Place prepared spinach in bottom of large bowl, sprinkle with salt, pepper and 1 tablespoon of sugar. Add prepared bacon, do not mix. Add onion and prepared lettuce, add the eggs.
Mix both mayonnaise and Miracle Whip and pour over eggs, cut up the Swiss cheese and place over mayonnaise. Cover and let the salad set for 24 hours. Mix and stir just before serving.
WILTED SPINACH SALAD WITH WARM DRESSING RECIPE
2 heads spinach; torn
1 small can mandarin oranges; drained
1 avocado; sliced
Tear spinach into bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado.
SPINACH FLAMBE RECIPE
6 bunches spinach — washed and dried
6 hard-boiled eggs — sliced
1/4 teaspoon salt
1/2 teaspoon ground pepper
12 strips bacon, crisply fried — chopped
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/2 ounce brandy (100 proof)
Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper.
Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.
SHRIMP AND GRAPEFRUIT SPINACH SALAD RECIPE
3 pink grapefruit
3 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
1/2 cup vegetable oil
1 tablespoon vegetable oil
1 1/2 pound large shrimp, peeled and deveined
1 1/2 pound spinach, stems trimmed and leaves washed well
1/2 red onion, thinly sliced
With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper.
In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well.