BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.
SPINACH-PINEAPPLE SALAD
A refreshingly light, tangy side salad. The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it.
Provided by ReluctantCook
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.
Provided by Kim Marie C.
Categories Sauces
Time 33m
Yield 4 Kebobs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
- Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
- Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
- Slice red onion pieces in half and separate. Put to side.
- Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
- Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
- Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
- Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.
BABY SPINACH BISTRO SALAD
This easily adaptable salad can be tweaked to suit your guests' taste
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
- Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
- While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
- To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.
Nutrition Facts : Calories 654 calories, Fat 52 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.65 milligram of sodium
CHICKEN-PINEAPPLE SPINACH SALAD
Make and share this Chicken-Pineapple Spinach Salad recipe from Food.com.
Provided by Haversac
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Layer salad with spinach/lettuce mix, pea pods, green onion, pineapple & chicken.
- Top with dressing & enjoy!
- (You can adjust the amounts of the ingredients in the dressing to suit your taste, and if you want, season chicken with ginger & garlic!).
Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.4, Sodium 937.5, Carbohydrate 33.6, Fiber 5.9, Sugar 23.8, Protein 22.5
SEARED SALMON ON BABY SPINACH
Make and share this Seared Salmon on Baby Spinach recipe from Food.com.
Provided by GinnyP
Categories Spring
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle salt and pepper on salmon.
- Melt 1 T butter in medium skillet over medium-high heat.
- (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
- Transfer salmon to a plate.
- Melt 1/2 T butter in same skillet.
- Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
- Increase the heat to high; add half the spinach and toss 30 seconds.
- Add remaining spinach and toss until wilted.
- Divide the spinach between two plates.
- Melt remaining 1/2 T butter in same skillet over medium-high heat.
- Add remaining shallots and tarragon; saute' 30 seconds.
- Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
- Season with salt and pepper.
- Return salmon to skillet; simmer 1 minute.
- Arrange salmon with sauce atop spinach.
- Serves two; can be doubled.
Nutrition Facts : Calories 441.7, Fat 27.8, SaturatedFat 15, Cholesterol 144.2, Sodium 228.5, Carbohydrate 10.2, Fiber 1.2, Sugar 0.6, Protein 31.5
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