SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
ROASTED PEPPER SPINACH SALAD
This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.
Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE
Time 30m
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
- To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
- Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Nutrition Facts : Calories 120, Fat 8, SaturatedFat 2, Carbohydrate 10, Protein 4, Cholesterol 5, Fiber 2, Sodium 270
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
ARUGULA SALAD WITH PESTO VINAIGRETTE
Steps:
- Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.
Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
SPINACH SALAD WITH PEPPER JELLY VINAIGRETTE
From a wonderful restaurant in New Orleans!!! PLEASE NOTE: Only use 1/3 cup of the prepared vinaigrette for the salad.
Provided by Kikimony
Categories Spinach
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Directions: Combine all ingredients and mix well in blender.
- Salad Directions: Combine spinach, 1/3 cup ONLY of vinaigrette, tomatoes, pecans and raisins in large mixing bowl.
- Toss until leaves are evenly coated with vinaigrette.
- Garnish with blue cheese and olives.
ROASTED PEPPERS & SPINACH SALAD WITH PESTO VINAIGRETTE
Time 30m
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
- To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
- Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Nutrition Facts : Calories 120, Fat 8, SaturatedFat 2, Carbohydrate 10, Protein 4, Cholesterol 5, Fiber 2, Sodium 270
ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE
Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.
Provided by Lori Mama
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
- In large bowl, combine the greens. Toss with some of the dressing.
- Evenly distribute the salad among 2 salad plates.
- Top with peppers, cucumber, shallots.
- Drizzle some more of the vinaigrette and add the cheese.
- Serve.
Nutrition Facts : Calories 170.6, Fat 11, SaturatedFat 3.1, Cholesterol 11, Sodium 398.2, Carbohydrate 11.4, Fiber 3.7, Sugar 4.9, Protein 7.7
SPINACH AND ROASTED RED PEPPER SALAD
Categories Salad Leafy Green Pepper Vegetarian Quick & Easy Dinner Lunch Spinach Winter Healthy Potluck Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
- In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.
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