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!
EASY APPLE SPINACH SALAD WITH AN APPLE VINAIGRETTE
Quick and Easy Spinach Salad recipe has apples, pumpkin seeds, and a simple flavor-filled apple vinaigrette dressing to go with it. Spinach salad is a light but filling side dish that will pair wonderfully with a grilled meal.
Provided by Melissa Griffiths - Bless this Mess
Categories Side
Time 10m
Number Of Ingredients 11
Steps:
- To make the salad: place the spinach in the bottom of a serving dish.
- Chop the apples into bite-sized pieces and place on top of spinach.
- Add pepitas and other nuts as you like. Add optional ingredients.
- To make the dressing: Add all of the ingredients to a pint Mason jar, add the lid, and shake well to combine. Adjust to meet your taste.
- Add a few tablespoons of the dressing to the salad and toss to combine. Serve the salad with additional dressing on the side so that people can add more as they like during the meal.
Nutrition Facts : ServingSize 1 bowl, Calories 170 calories, Sugar 12.5 g, Sodium 551.4 mg, Fat 9.5 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.8 g, Protein 3.9 g, Cholesterol 11.1 mg
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
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.
SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE
This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together".
Provided by Mrs. Hughes
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare pecans: Preheat oven to 350 degrees.
- Toss pecans in butter.
- Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
- Spread in a single layer in a nonstick aluminum foil-lined pan.
- Bake 10 to 13 minutes or unitl lightly browned and toasted.
- Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
- Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
- Gradually whisk in oil until well blended.
- Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
- Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
- sprinkle with pecans. Serve salad with any remaining vinaigrette.
- Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
Nutrition Facts : Calories 439.2, Fat 40.7, SaturatedFat 8.6, Cholesterol 18.8, Sodium 226.1, Carbohydrate 16.3, Fiber 3.5, Sugar 11.3, Protein 6.3
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
SPINACH SALAD WITH APPLE, HONEY-ROASTED WALNUTS, AND BLACKBERRY VINAIGRETTE
This delicious spinach salad is paired with blackberries, apple, honey roasted walnuts, and a blackberry vinaigrette--it's perfect for a dinner party when blackberries are in season.
Provided by N Yager
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
- Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
- Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 27.1 g, Cholesterol 11.1 mg, Fat 31.9 g, Fiber 5 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 290.6 mg, Sugar 19.3 g
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4.5/5 (2)Total Time 10 minsCategory SaladsCalories 249 per serving
- Step 1: In a large bowl with an immersion blender, mix together 2 tablespoons apple cider vinegar, 2 tablespoons balsamic vinegar, 2 small cloves garlic, 1 1/2 teaspoons Dijon mustard, 1 tablespoon finely diced red onion and 4 tablespoons frozen apple juice concentrate (defrosted).
- Step 2: While the blender is on, add 2/3 cup olive oil in a stream. Mix until incorporated and emulsified. Store until ready to use.
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