GRILLED ZUCCHINI OVER BABY SPINACH
Steps:
- Slice zucchinis into 1/8-inch long strips. Place in large sealable, plastic bag. To zucchini, add the oil, vinegar and salt and pepper, to taste. Seal bag and set aside in cool location or refrigerate until ready to grill.
- Set grill to medium heat.
- Lay zucchini strips across grill, cook on each side for 3 minutes or until dark grill marks appear. Reserve oil mixture.
- Toss spinach in remaining oil mixture, add more salt and pepper, if desired. Put spinach in serving bowl or portion on each plate separately. Lay cooked zucchini strips across the top.
SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY
Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice
Provided by Suzana Hrnjck
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
- In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
- Toss with balsamic vinegar.
- Serve.
Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams
30 HEALTHY SPINACH SALADS
Amp up your lunch routine with these spinach salad recipes. From cranberry almond to strawberry to pear and feta, there are so many winning spinach combinations to try.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a spinach salad in 30 minutes or less!
Nutrition Facts :
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
ZUCCHINI SALAD
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 12m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 2 grams
ZUCCHINI SALAD
Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
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- Whisk together the lime juice, 3 Tablespoons of the olive oil, salt, and pepper. Set aside while you make the halloumi cheese.
- Preheat a grill or set your oven to broil. Lightly brush the cheese slices with 1 Tablespoon of the olive oil. And place on grill or broiler pan. Cook flipping once until bubbly and golden (about 1 minute per side).
- Place the spinach in a large bowl and toss with half of the dressing. In another bowl, toss the zucchini noodles with the other half of the dressing along with the olives and chopped basil.
- Place spinach on a plate or shallow bowl, top with zucchini noodles, watermelon slices, a few slices of the grilled halloumi and sprinkle with a few mint leaves.
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