Spinach Salads

Spinach and Mushroom Salad
Spinach and Marinated Mushroom Salad2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound spinach
1/4 pound fresh mushrooms, sliced
  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
  • Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
  • Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
  • Top salad with mushrooms and garnish with egg.
Spinach, Kale, Quinoa Salad
2/3 cup quinoa
1 1/3 cups water
1 bunch kale, torn into bite-sized pieces
1/2 avocado - peeled, pitted, and diced
1/2 cup chopped cucumber
1/3 cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
Dressing
1/4 cup olive oil
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper

  • Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  • Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
  • Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
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