SPINACH & GREEN BEAN SALAD
This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
Provided by Lesley Waters
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
- In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.
Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
WARM BEAN AND SPINACH SALAD
This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
- Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
- Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
SEARED SCALLOPS WITH WHITE BEANS AND BACON
Clipped from The Best Life magazine, this high protein dish is a quick meal that packs in a lot of flavor without a lot of calories, carbs or fat, and it's also low sodium. Resist the urge to move the scallops around as they sear. They'll develop a better crust if they stay in place. Also, you can swap in a bunch of leaf spinach for the baby spinach; just wash it well and tear off the tough stems before using.
Provided by Epi Curious
Categories Spinach
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute' them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
- Heat a large cast iron skillet or saute' pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.
- Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.
Nutrition Facts : Calories 370.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 52.7, Sodium 329.8, Carbohydrate 41, Fiber 9.3, Sugar 0.7, Protein 32.5
POTATO, GREEN BEAN AND SPINACH SALAD
Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin K, potassium, folate, manganese, potassium, iron and vitamin A.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves four as a main dish or six as a side dish
Number Of Ingredients 14
Steps:
- Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
- When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
- Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEAN-SPINACH SALAD
Here's a delicious way to go green-really, really green! Green beans, sugar snap peas and fresh tarragon give this spinach salad its verdant appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook beans and peas in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
- Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
- Mix dressings until blended. Drizzle over salad; sprinkle with cheese.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SCALLOPS AND SPINACH SALAD
If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.
Provided by Dreamgoddess
Categories Cajun
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the scallops and pat them dry.
- Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
- Heat the oil in a skillet to medium heat.
- Sear the scallops until browned and opaque, about 5 minutes, turning once.
- Remove the scallops from the skillet and keep them warm.
- Add the spinach and carrots to the skillet; sprinkle with water.
- Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
- Add the balsamic vinegar and toss to coat evenly.
- Spoon the spinach and carrots onto four plates and top with the seared scallops.
Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3
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- Seared Sea Scallops Over Garlic Spinach. This dish is simple to prepare but looks and tastes like you spent hours in the kitchen. The key to success is to use fresh, high-quality ingredients.
- Alfredo Seared Scallops + Baby Spinach. Seared scallops are a delicious and easy way to impress your guests. After all, scallops are typically a restaurant-only treat!
- Seared Asian Scallops with Spinach. If you’re worried about overcooking scallops, give this recipe a whirl. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Hoisin-Glazed Scallops with Spinach & Cilantro. Elegant yet effortless, these scallops are delicately flavored with sweet and savory hoisin glaze. The spinach and cilantro add bright color and freshness, making this dish as beautiful to look at as it is to eat.
- Seared Scallops with White Bean Ragu & Charred Lemon. There are few things more impressive than a perfectly seared scallop. But why stop there? This recipe takes it to the next level by pairing succulent scallops with a flavorful white bean ragu and zingy charred lemon.
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- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
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