Spinach And Artichoke Salad Food

ARTICHOKE SPINACH SALAD

Artichoke Spinach Salad image

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

12 cups torn fresh spinach
8 green onions, chopped
6 hard-boiled large eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

Steps:

In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

HOT SPINACH AND ARTICHOKE SALAD

Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

ARTICHOKE SPINACH SALAD

Artichoke Spinach Salad image

This might have been in TOH, but my neighbor made this recently for pitch-in party. It was so pleasing to the eye and colorful, that we all enjoyed it even before eating. The dressing was just perfect, used sparingly, and everyone copied her recipe.

Provided by NurseJaney

Categories Spinach

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

12 cups fresh spinach, torn
8 scallions, chopped
6 hard-boiled eggs, sliced
1/2 lb fresh mushrooms, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 (6 1/2 ounce) jar marinated artichokes, drained and quartered
8 slices bacon, cooked and crumbled
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon onion, grated
1 cup vegetable oil

Steps:

Combine first 7 ingredients in a large bowl.
For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
Cover and process until smooth.
While processing, gradually add oil in a steady stream.
Drizzle over salad.
Gently toss to coat.
Refrigerate leftover dressing.

Nutrition Facts : Calories 402.1, Fat 33.5, SaturatedFat 6.6, Cholesterol 139.5, Sodium 399.4, Carbohydrate 18.4, Fiber 2.9, Sugar 11.9, Protein 8.7

ARTICHOKE AND SPINACH SALAD

Artichoke and Spinach Salad image

Make and share this Artichoke and Spinach Salad recipe from Food.com.

Provided by Tonkcats

Categories < 15 Mins

Time 10m

Yield 1 salad

Number Of Ingredients 5

Ingredients

1 lb fresh spinach
2 tablespoons salad oil
2 tablespoons garlic flavored vinegar or 2 tablespoons wine vinegar
1 (4 ounce) jar artichoke hearts
2 -3 ounces Roquefort cheese, crumbled

Steps:

Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad greens.

More about "spinach and artichoke salad food"

SPINACH & ARTICHOKE SALAD WITH PARMESAN VINAIGRETTE

Web Dec 12, 2019 ¼ cup chopped unsalted pistachios Directions Line a sheet pan with paper towels or a clean dish towel. Drain artichokes in a wire …
From eatingwell.com
3/5 (3)
Total Time 15 mins
Category Healthy Spinach Recipes
Calories 324 per serving

Line a sheet pan with paper towels or a clean dish towel. Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again. Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside.
Divide the artichokes among 4 single-serving containers. Top each with one-fourth of the spinach. Seal the containers and refrigerate for up to 4 days.
In the morning before taking your lunch to go, slice 1 1/2 hard-boiled eggs and add to the meal-prep container. Dress with the vinaigrette and sprinkle with 1 tablespoon pistachios just before serving.

Spinach And Artichoke Salad Food

ARTICHOKE SPINACH SALAD

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

HOT SPINACH AND ARTICHOKE SALAD

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

THE BEST SPINACH ARTICHOKE DIP

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

ARTICHOKE SPINACH SALAD

This might have been in TOH, but my neighbor made this recently for pitch-in party. It was so pleasing to the eye and colorful, that we all enjoyed it even before eating. The dressing was just perfect, used sparingly, and everyone copied her recipe.

ARTICHOKE AND SPINACH SALAD

Make and share this Artichoke and Spinach Salad recipe from Food.com.

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