Montaj Acoperis – Reparatii Acoperisuri

„Hot” and „salad” may not be the two words you usually describe, but we promise you that this recipe for hot spinach salad has something in it! butternut squashforaje puturizasite.icuzasite categoriicreare-website.siteacoperisurimanopera acoperismontaj acoperiscreare site

This high-protein salad has colorful, nutritious vegetables and healthy fats. Poorly sliced ​​vegetables ensure that you get vegetables for a bite for every tasty bite, crispy bacon, crispy apples and perfectly roasted butter pods really go well with each other.

It is also very versatile and customizable. Spinach salad is a classic, but all vegetables – baby cabbage, chard, beets or a combination – are available here. Replace the soft pumpkin or kabocha instead of the butter pumpkin. Exchange walnuts for pecan or pine and goat cheese for feta. Try it with a ranch dressing instead of honey mustard. You can’t go wrong. When you get the experience of hot spinach salad, you will want to try many different variations.

Hot spinach salad
service: 4

Cooking time: 50 minutes

Ingredients
5 ounces Baby spinach
5 ounces Bernese rocket
8 slices (about 6 ounces) of bacon
3 cups sliced ​​butter pumpkin
1 red onion, thin slices
1/3 cup coarsely chopped walnuts
1 lb sliced ​​or sliced ​​cooked chicken
4 hard-boiled, peeled and sliced ​​or quartered eggs (see hard-cooking instructions below)
1 / 4-1 / 3 cups Primal Kitchen Honey Mustard Dressing
Optional: 1 apple in cubes
Optional: 4 oz. goat cheese, ground
Ingredients for hot spinach salad

Instructions
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place the bacon in a mold with a rim and bake it in the oven until it reaches the required crunchiness. This may take about 20 minutes, but start checking after 15. Apply the bacon to a plate with a towel. When it’s cold enough to hold, cut the bacon and set it aside.

Crispy bacon on a baking tray.

In the meantime, carefully throw the diced butter pan with the bacon fat onto the baking sheet. Place the pumpkin in one layer, then put the pan back in the oven and bake for 20 minutes. Turn the pumpkin and cook for another 5 to 10 minutes, or until the pumpkin is golden. Put the pumpkin in a bowl large enough to hold all the salad ingredients.

Fry the diced butter pumpkin in a pan

Add the sliced ​​bacon back to the pan and put the pan back in the oven for a few minutes to warm up the bacon. While the bacon is warming, cut the baby spinach and arugula leaves into portions so that they are small pieces. Add the whole bacon, chopped onion, walnuts, chicken and apples and / or cheese as you add them to the pumpkin dish. Gently add the ingredients to the Primal Kitchen Honey Mustard dressing.

Chicken, bacon, butter pumpkin, walnuts and red onion in a large bowl.

Add the chopped vegetables and eggs and mix gently to combine. When you throw salad, arugula and spinach are pretty dry. Have fun now or leave the leftovers for the next day.

Hot spinach salad with chopped apples, butter pumpkin, walnuts and chopped red onion, Primal Kitchen Honey Mustard topped.

Tips:
You can slice cooked chicken breast, leftover chicken, grilled chicken or any protein you want.
To keep your carbs low, you can use turnips or radishes instead of buttermilk.
While mixing vegetables with hot elements dries them up a bit, you can also lightly fry the vegetables if you want before adding them to the mixing bowl!
How to cook an egg
I always have a whole post on how to cook eggs perfectly. Here are the main points:

Fill the pot with water about halfway with water and a pinch of salt. Bring it to the cow.
Carefully add the eggs to warm water.
For a fully cooked chicken, cook the eggs for 10 minutes.
Transfer the eggs to a bowl of ice water. Peel if they are too cold to hold.
You will find more detailed instructions in the following posts. With this hot spinach salad, you can also skip the eggs from the hard sea and put a thrown seafood salad. Instructions for collecting eggs are in the same post. Enjoy!

Nutrition information (¼ in the recipe):
Calories: 446
Fat: 25 grams
Total carbohydrates: 22 grams
White carbohydrates: 17 grams
Protein: 35 g
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Description
This hot spinach salad is so rich and customizable! It has a high protein content and is full of colorful and nutritious vegetables and healthy fats. Slowly chopping vegetables ensures that you get the right amount of vegetables with each tasty bite.

5 ounces Baby Spinach

5 ounces Bernese rocket

8 slices (about 6 ounces) of bacon

3 cups sliced ​​butter pumpkin

1 red onion, thin slices

1/3 cup coarsely chopped walnuts

1 pound of sliced ​​or sliced ​​chicken

4 hard – boiled eggs, peeled and sliced ​​or sliced

1 / 4-1 / 3 cups Primal Kitchen Honey Mustard Dressing

Optional: 1 sliced ​​apple

Optional: 4 oz. goat cheese

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place the bacon in a mold with a rim and bake it in the oven until it reaches the required crunchiness. This may take about 20 minutes, but start checking after 15. Apply the bacon to a plate with a towel. When it’s cold enough to hold, cut the bacon and set it aside. In the meantime, carefully throw the diced butter pan with the bacon fat onto the baking sheet. Place the pumpkin in one layer, then put the pan back in the oven and bake for 20 minutes. Turn the pumpkin and cook for another 5 to 10 minutes, or until the pumpkin is golden. Put the pumpkin in a bowl large enough to hold all the salad ingredients.

Add the sliced ​​bacon back to the pan and put the pan back in the oven for a few minutes to warm up the bacon. While the bacon is warming, cut the baby spinach and arugula leaves into portions so that they are small pieces.

Add the whole bacon, chopped onion, walnuts, chicken and apples and / or cheese as you add them to the pumpkin dish. Gently mix the ingredients into Primal Kitchen Honey Mustard Dressing.

Add the chopped vegetables and eggs and mix gently to combine. When you throw salad, arugula and spinach are pretty dry. Have fun now or leave the leftovers for the next day.

Comment
You can slice cooked chicken breast, leftover chicken, grilled chicken or any protein you want.

To keep carbohydrates low, you can use canola or radish instead of peanut pumpkin.

While mixing vegetables with hot elements dries them up a bit, you can also lightly fry the vegetables if you want before adding them to the mixing bowl!

Preparation time: 15 minutes
Cooking time: 40 minutes
Category: salad
nutrition
Serving size: 1/4 recipe
Calories: 446
Fat: 25 grams
Carbohydrates: 22 g
Fiber: 5 grams
Protein: 35 g
White carbohydrates: 17 grams
Key words: spinach salad, butter pumpkin, hot salad

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