SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
BERRY SPINACH SALAD WITH SPICY MAPLE SUNFLOWER SEEDS
Summertime salad featuring fresh raspberries, blueberries, spinach and goat cheese. Toss all that in homemade balsamic vinaigrette for the perfect summer side salad! Recipe yields 3 medium side salads (as shown), so multiple as necessary. The spinach wilts quickly once it comes into contact with vinaigrette, so store them separately until you're ready to eat.
Provided by Cookie and Kate
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
- In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
- Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.
Nutrition Facts : Calories 291 calories, Sugar 3.7 g, Sodium 340.3 mg, Fat 26.6 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3 g, Protein 7.5 g, Cholesterol 8.7 mg
SPINACH BERRY SALAD WITH CANDIED WALNUTS
Steps:
- For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
- For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
- Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.
KASHA SALAD WITH HAZELNUTS AND FETA
Kasha is a form of buckwheat that has been toasted. Although "wheat" is in its name, buckwheat is actually gluten-free and more closely related to rhubarb. It's particularly high in vitamins and minerals.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.
- Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
- Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.
- Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.
Nutrition Facts : Calories 260 calorie, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 470 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
SPINACH BERRY SALAD
My mother shared this recipe with me because of my passion for light dishes. Delicious and colorful, it is as pleasing to the eye as it is to the palate. It wins me compliments whenever I serve it. -Lisa Lorenzo of Willoughby, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE
Steps:
- In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
- In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
- In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
- In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.
FOUR-BERRY SPINACH SALAD
Nature's candy abounds in the berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit. -Betty Lise Anderson, Gahanna, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.
Nutrition Facts : Calories 89 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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