Carrot-Top and Spinach Wilted Salad
Carrot-Top and Spinach Wilted Salad

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, carrot-top and spinach wilted salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Carrot-Top and Spinach Wilted Salad is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Carrot-Top and Spinach Wilted Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

DIRECTIONS Combine spinach, onions and eggs in a large salad bowl. Pour over spinach mixture; toss gently. This rich and flavorful salad features fresh spinach and green onions drizzled with a warm, sweet, vinegary dressing, and sprinkled with crunchy bacon and tender bits of hard boiled Keep your cast iron pans in tip-top shape by avoiding these no-nos. Reviews for: Photos of Wilted Spinach Salad.

To get started with this recipe, we have to prepare a few components. You can cook carrot-top and spinach wilted salad using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Carrot-Top and Spinach Wilted Salad:
  1. Take 1 pound chopped frozen spinach
  2. Make ready 1 bunch carrot-tops
  3. Prepare To taste kosher salt
  4. Get 1/4 cup fermented maple syrup
  5. Get 1/4 cup pomegranate syrup
  6. Get 1 rasher bacon I used hickory smoked
  7. Make ready As needed croutons
  8. Prepare 1/3 cup baslamic crispy beet topping

I'm not sure about you, but I don't really like raw spinach salads all that much. When the sweet potatoes are cooked, place on top of spinach and toss. Today we are making a light SALAD! Carrots and spinach are a match made in heaven and the contrasting colors of bright orange and deep rich green are very pleasing to the eye indeed!

Instructions to make Carrot-Top and Spinach Wilted Salad:
  1. Let the spinach defrost. Wash cut and trim the carrot tops. Discard the big stems. Chop the rasher of bacon and start rendering. Oh you ask what is a rasher of bacon. It is 3 or 4 thin slices of bacon. Cook but not crispy.
  2. Add the spinach liquids and all, I use the boxed frozen spinach. Deglaze the pan with the spinach. Cook spinach till tender. Add the carrot tops pomegranate syrup, fermented maple syrup, and salt. Just let wilt. Let liquids merge well.
  3. Move to a cold stainless-steel bowl. Add crispy beet topping. Cover and let the residual heat finish the carrot tops.
  4. Serve at room temperature. I hope you enjoy!!

Today we are making a light SALAD! Carrots and spinach are a match made in heaven and the contrasting colors of bright orange and deep rich green are very pleasing to the eye indeed! Although it wilts quicker than regular spinach, it is sweeter and is therefore perfect for salads. Regular spinach comes in bunches, has a slight bitter. Wilted Spinach Salad with Oranges, Radishes, and VinaigretteBallard Designs.

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