Emily's Spinach Salad Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Emily's Spinach Salad recipe. Enjoy quick and easy Easter Salad Dishes and learn how to make Emily's Spinach Salad.

6-8 Servings | Prep/Total Time: 15 min.

Ingredients

2/3 cup canola oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon ground mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 package (10 ounces) fresh spinach, torn
5 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions

In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.

Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 219 calories, 22 g fat (3 g saturated fat), 56 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.

From Taste of Home February/March 1993, p25 

More Salad Recipes:

Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts

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Hot Cross Buns Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Hot Cross Buns recipe. Enjoy quick and easy Easter Side Dishes and learn how to make Hot Cross Buns.

72 Servings | Prep: 45 min. + rising | Bake: 15 min.

Ingredients

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

ICING:
3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

Directions

In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.

Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 6 dozen.

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Hot Cross Buns published in Taste of Home February/March 2009, p74 

More Side Dish Recipes:

Irish soda bread
Easy white bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Christmas Cauliflower 

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Spring Pea Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Spring Pea Soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spring Pea Soup.

16 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives

Directions

In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

Nutrition Facts: about 1 cup equals 99 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 759 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

From Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p147

More Side Dish Recipes:

Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli  

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