SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS
Categories Salad Cheese Leafy Green Quick & Easy Spring Summer Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- Make the croutons:
- Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
- In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
HEARTLAND CHOPPED SALAD
Provided by Bobby Flay
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
SPINACH-PEPITA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.
SPINACH SALAD WITH GRILLED EGGPLANT AND FETA
Provided by Chris Schlesinger
Categories Salad Appetizer Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Spinach Grill Grill/Barbecue Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (main course) or 8 (first course or side dish)
Number Of Ingredients 8
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
- Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
ON-THE-GO SPINACH PITA SALAD
Take your spinach salad on the go! This one's made with crunchy walnut pieces, tart dried cranberries, and spooned into pita bread halves.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 4 servings, 1 filled pita half each.
Number Of Ingredients 4
Steps:
- Toss spinach with walnuts, cranberries and dressing.
- Spoon evenly into pita halves. Serve immediately.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
FETA, CUCUMBER AND SPINACH PITA SANDWICHES
Categories Sandwich Cheese Dairy Garlic Vegetable Bake Vegetarian Kid-Friendly Dinner Lunch Feta Cucumber Spinach Spring Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
- Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.
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