BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
DELICIOUS SPINACH AND BEET SALAD
Delicious Spinach and Beet Salad, a healthy vegan recipe idea for dinner, lunch, or to enjoy as a side dish.
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- Prepare the spinach if needed. I have instructions above on hot to clean spinach.
- Drain the beetroots from the can. Then you can cut the beetroots into bite sized pieces.
- The tomatoes should be sliced in half. If you are using a tomato that is not a cherry tomato, cut the tomato into bite sized pieces.
- Prepare the vinaigrette dressing if not yet prepared.
- Assemble the in ingredients in a large serving bowl. The drizzle the dressing over the salad and serve. Season as desired. Tip: use a small amount of the dressing and add more as desired. You may not need all of the dressing for this salad!
Nutrition Facts : ServingSize 1 g, Calories 160 kcal, Carbohydrate 12 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 263 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 9 g
CRUNCHY SPINACH SALAD
A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.
Nutrition Facts :
ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
BEET SALAD WITH SPINACH AND HONEY BALSAMIC VINAIGRETTE
Steps:
- Enjoy!
Nutrition Facts : Calories 362 kcal, Carbohydrate 27 g, Cholesterol 6 mg, Fiber 5 g, Protein 7 g, SaturatedFat 4 g, Sodium 487 mg, Sugar 21 g, Fat 27 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPINACH SALAD WITH BEETS AND WALNUTS RECIPE
Steps:
- Preheat oven to 425°F. Place beets on a baking sheet. Roast until fork tender, about 1 hour depending on size of the beets. When cool enough to handle, peel beets and roughly chop.
- Place spinach, beets, goat cheese, and walnuts in a large bowl.
- In a small bowl, whisk together olive oil and vinegar. Whisk in salt and pepper. Pour dressing over salad and toss to combine. This Recipe Appears In Serious Entertaining: A Family Valentine's Day
Nutrition Facts : Calories 214 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 408 mg, Sugar 6 g, Fat 17 g, ServingSize serves 4, UnsaturatedFat 0 g
SPINACH, BEET AND WALNUT SALAD
Provided by Janet Fletcher
Categories Salad Cheese Leafy Green Nut Vegetable Side Bake Thanksgiving Vegetarian Walnut Spinach Beet Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
- Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
SWEET & CRUNCHY SPINACH SALAD
I got this off Aunt Mid's Spinach bag. It's very tasty and light! The dressing it calls for is Hendrickson's Sweet Vinegar & Olive Oil dressing. But I'm sure any nice light tasting dressing would be fine.
Provided by JackieMarie
Categories Low Cholesterol
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place salad ingredients in large serving bowl and toss with vinaigrette just before serving.
Nutrition Facts : Calories 74, Fat 3.6, SaturatedFat 1.6, Cholesterol 14.6, Sodium 273.8, Carbohydrate 6.7, Fiber 1.9, Sugar 3, Protein 4.9
BEET AND SPINACH SALAD
Make and share this Beet and Spinach Salad recipe from Food.com.
Provided by L DJ3309
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
- Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
- Pour dressing over and toss lightly.
- Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.
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