SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
SUGAR TOASTED ALMOND SPINACH SALAD
This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.
Provided by M Pineda
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 33m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 25.8 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 6.2 g, Sodium 244.7 mg, Sugar 12.5 g
CRANBERRY ALMOND SPINACH SALAD
A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You'll love every last bite of it!
Provided by Jaclyn
Categories Salad
Time 18m
Number Of Ingredients 11
Steps:
- For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved.
- Stir in olive oil, honey, shallot, sesame seeds and optional poppy seeds until mixture is well blended.
- For the salad: Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
Nutrition Facts : Calories 344 kcal, Carbohydrate 30 g, Protein 5 g, Fat 24 g, SaturatedFat 2 g, Sodium 47 mg, Fiber 4 g, Sugar 21 g, ServingSize 1 serving
CRANBERRY ALMOND SPINACH SALAD
If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. -Michelle Krzmarzick Torrance, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 121 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CARAMELIZED PEAR AND TOASTED ALMOND SALAD
This is one of my favorites. My aunt served roasted pear and walnut salad at her wedding, and this is my version of it. It looks and sounds fancy, even though it's pretty simple, so I whip it out at parties every once in a while. I also like to sprinkle mozzarella over the top.
Provided by EmJoMay
Categories Pears
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Toast the almonds in a small saucepan and place in a bowl.
- Mix the water and sugar in the same saucepan and bring to a near-boil.
- Adjust water, sugar, and temperature as needed.
- Place the pears in the mixture until cooked thoroughly and place in another bowl.
- Mix the vinegar, salt, Dijon mustard, oil, and pepper in another bowl with a fork or in a blender.
- Wash and spin the baby spinach.
- Toss the pears, dressing, almonds, and spinach and serve.
Nutrition Facts : Calories 308.8, Fat 26.2, SaturatedFat 3.4, Sodium 259.5, Carbohydrate 17.3, Fiber 4.9, Sugar 9.2, Protein 4.9
SPINACH AND APPLE SALAD WITH CRISPY ALMONDS
Categories Salad Fruit Nut Side Vegetarian Quick & Easy Lunch Apple Almond Spinach Fall Healthy Sesame Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 11
Steps:
- Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
- Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
SUGAR TOASTED ALMOND SPINACH SALAD
This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.
Provided by M Pineda
Categories Spinach Salad
Time 33m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 25.8 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 6.2 g, Sodium 244.7 mg, Sugar 12.5 g
SUGAR TOASTED ALMOND SPINACH SALAD
This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.
Provided by M Pineda
Categories Spinach Salad
Time 33m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 25.8 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 6.2 g, Sodium 244.7 mg, Sugar 12.5 g
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