APPLE SPINACH SALAD
This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
- Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Serve immediately, garnished with the remaining goat cheese, and enjoy!
SPINACH APPLE SALAD
Whenever Mom made this salad, it was the first thing on my plate. With spinach, apples, raisins and a light dressing, this beautiful harvest salad is a feast for the eyes as well as the palate. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.
Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.
GREEN APPLE SPINACH SALAD
Don't fret over unexpected company. Here's a refreshing salad that's ready in 20 minutes. "It's healthy...and so good," says Rae Sorensen of Granby, Quebec. "I make sure to have all the ingredients on hand."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the spinach, apples and raisins. In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery salt. Drizzle over salad and toss to coat. Sprinkle with cashews. Serve immediately.
Nutrition Facts :
WARM APPLE & PISTACHIO SPINACH SALAD
I'm really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It's also super quick and easy to make. -Justine Kmiecik, Crestview, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally., Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste.
Nutrition Facts : Calories 278 calories, Fat 19g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 243mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 10g protein.
APPLE-SPINACH SALAD
Provided by Food Network
Time 10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 5
Steps:
- TOSS spinach with apples, celery and pecans in large bowl.
- ADD dressing; mix lightly.
SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE
From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
- In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
- Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
- Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
- Serve immediately.
Nutrition Facts : Calories 270.2, Fat 22.5, SaturatedFat 6.9, Cholesterol 25.5, Sodium 635.6, Carbohydrate 10.3, Fiber 2.4, Sugar 6.3, Protein 8.7
SPINACH AND ROQUEFORT SALAD
I sometimes use melon instead of the pear in this salad, use what you like most or is in your fridge. Another thing I like to do is add crispy fried bacon bits just before serving.
Provided by PetsRus
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the spinach, remove tough stalks and tear large leaves in pieces.
- Mash the cheese with a fork, gradually add the cream to form a smooth paste.
- Mix in the chives and add salt and pepper to taste.
- Place the spinach in a salad bowl, add the walnuts, the pear and pour over the dressing.
- Toss and serve.
Nutrition Facts : Calories 291.2, Fat 23.3, SaturatedFat 9.5, Cholesterol 43.9, Sodium 446.1, Carbohydrate 14.7, Fiber 4, Sugar 6.3, Protein 9.6
SPINACH WITH ROQUEFORT CHEESE
Categories Side Sauté Quick & Easy Blue Cheese Spinach Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.
SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS
Categories Salad Sauté Blue Cheese Apple Walnut Fall Endive Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
- Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
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