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.
BABY SPINACH SALAD
Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.
Provided by MellowMel
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the olive oil and the lemon juice.
- Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
- Season the salad with sea salt and freshly ground black pepper.
Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3
BABY SPINACH SALAD WITH LEMON AND PARMESAN
I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
- Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
- Divide the salad among 4 plates.
- Shave the cheese in wide sheets over each salad with a vegetable peeler.
- Season with salt and pepper and serve.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
- When you are ready to serve, pour the dressing over salad and season with salt and pepper.
BABY SPINACH SALAD WITH TUNA
The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
- Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.
Nutrition Facts : Calories 216 g, Fat 1 g, Fiber 3 g, Protein 27 g
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
FRUIT & SPINACH SALAD
The combination of sweet fruit and salty feta cheese makes this salad a winner. -Virginia Dack, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 644mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SPINACH AND STRAWBERRY SALAD
My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
Provided by JerJer
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g
BABY SPINACH AND RASPBERRY SALAD
Categories Salad Appetizer Low Fat Quick & Easy High Fiber Raspberry Orange Spinach Bell Pepper Carrot Spring Healthy Seed Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.
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