Sunchoke And Spinach Salad Food
SUNCHOKE AND SPINACH SALAD
Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
- Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.
Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
SPINACH AND SUNCHOKE SALAD
Make and share this Spinach and Sunchoke Salad recipe from Food.com.
Provided by StevenHB
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
- If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
- When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.
Nutrition Facts : Calories 54.5, Fat 0.2, Sodium 47.1, Carbohydrate 12, Fiber 2.2, Sugar 5.7, Protein 2.8
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- Preheat the oven to 400°. In a large cast-iron skillet, heat 2 tablespoons of the olive oil until nearly smoking. Add the sunchokes, garlic and crushed red pepper and season with salt and black pepper. Transfer the skillet to the oven and roast for 25 to 30 minutes, until the sunchokes are just tender.
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