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
GRILLED BEEF WITH SPINACH AND STRAWBERRY SALAD
Dressed to impress, marinated sirloin is the star of this six-ingredient entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In large nonmetal dish or resealable food-storage plastic bag, place steak. Add 1/4 cup of the vinaigrette dressing; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
- When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices.
- In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix.
- Divide spinach mixture evenly onto serving plates. Top each with steak slices; sprinkle with almonds.
Nutrition Facts : Calories 250, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
STEAK AND SPINACH SALAD
The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.
Provided by Rena
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
- In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
- Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!
Nutrition Facts : Calories 620.1 calories, Carbohydrate 34.2 g, Cholesterol 121 mg, Fat 32.2 g, Fiber 6 g, Protein 52.5 g, SaturatedFat 7.4 g, Sodium 135.4 mg, Sugar 22.2 g
WARM BEEF AND SPINACH SALAD
Sliced beef and tasty onions top this simple spinach salad. The dressing is thick, hearty and tangy, and is just the thing to bring it all together. Plus, you can put it on the table in no time! -Linda Eggers, Albany, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 733mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
BEET AND SPINACH SALAD
Make and share this Beet and Spinach Salad recipe from Food.com.
Provided by L DJ3309
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper.
- Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese.
- Pour dressing over and toss lightly.
- Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.
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