THAI SPINACH BEEF SALAD
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. -Janet Dingler, Cedartown, Georgia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SPINACH AND BEEF SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
- In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
- For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.
GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
CONGEALED SPINACH SALAD
A unique way to serve spinach, this refreshing salad was a specialty of Miss Gay in our church in Tennessee. She always shared delicious food and set a beautiful table. This is made ahead the night before so you'll have plenty of time to set a beautiful table too.
Provided by Acerast
Categories Spinach
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
- Add 1 cup cold water.
- Stir in the vinegar, mayonnaise and salt.
- Refrigerate until the edges begin to become firm.
- Beat until fluffy.
- Squeeze liquid from spinach.
- Add celery, onion, spinach and cottage cheese to gelatin mixture.
- Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
- Spoon spinach mixture into the mold.
- Cover with plastic wrap and chill over night.
- Serve cold on a lettuce lined plate.
Nutrition Facts : Calories 131.4, Fat 6.1, SaturatedFat 1.4, Cholesterol 6.8, Sodium 412.3, Carbohydrate 15.6, Fiber 1.3, Sugar 10.6, Protein 5
REFRESHING SPINACH & BEEF SALAD
For a tasty twist on the usual, dress up your spinach salad with slices of roast beef and chopped marinated artichoke hearts.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Combine lemon juice, oil and garlic. Drizzle over spinach in medium bowl; toss lightly.
- Divide spinach evenly among 4 salad plates; sprinkle with cheese.
- Top with meat and artichokes; sprinkle with rosemary.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
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