Spinach Recipes





SPINACH SALAD WITH VINAGRETTE
6 cups fresh spinach leaves, washed and patted dry
4 slices bacon, cooked, drained and crumbled
1/2 cup white mushrooms, sliced
1/4 cup sliced green onion
2 tablespoons olive oil
2 tablespoons balsamic or red wine vinegar
Salt to taste
Coarse-ground black pepper to taste
Parmesan cheese, grated
1 or 2 eggs, hard-boiled and sliced

Remove stems from spinach leaves and tear into bite-sized pieces. Place in a large bowl, along with bacon, mushrooms, and green onions. In a small bowl, combine olive oil, balsamic or red wine vinegar, salt, and pepper. Pour over spinach leaves and toss to coat. Sprinkle with grated Parmesan cheese and garnish with hard-boiled egg slices. Makes 4 servings.

SPINACH STIR-FRY WITH TOASTED SESAME SEED
6 cups fresh baby spinach leaves, washed and patted dry
2 tablespoons peanut or other oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 small clove garlic, minced
3 tablespoons toasted sesame seed
Coarse-ground black pepper to taste

Remove stems from spinach leaves and tear or cut into bite-sized pieces. In a small bowl, combine soy sauce, lemon juice, and minced garlic. Heat peanut or other oil in a wok or a large frying pan over high heat. Add spinach. Working quickly, use a wooden spoon or spatula to turn and cook 1-2 minutes until leaves are tender. Remove from heat and add sauce, toasted sesame seeds, and pepper. Toss gently with wooden spoon or fork to blend, and serve immediately. Makes 4 servings.

Maricopa County Master Gardener Volunteer Information
Last Updated October 4, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
Comments to Maricopa-hort@ag.arizona.edu 4341 E. Broadway Road, Phoenix, AZ 85040,
Voice: (602) 470-8086 ext. 301, Fax (602) 470-8092