SYRIAN SALAD
Make and share this Syrian Salad recipe from Food.com.
Provided by MsBindy
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl.
- Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers.
- Combine the salad dressing ingredients. Drizzle the dressing over the salad.
Nutrition Facts : Calories 142.7, Fat 10.6, SaturatedFat 2.8, Cholesterol 10.1, Sodium 266.2, Carbohydrate 10.4, Fiber 3.7, Sugar 4.9, Protein 4
PERSIAN SPINACH SALAD
Make and share this Persian Spinach Salad recipe from Food.com.
Provided by Stacia_
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Discard the spinach stems. Wash and drain the leaves, then chop coarsely.
- Melt the butter in a large saute pan. Add the onion and a generous pinch of cinnamon, if using, and cook over medium heat until translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the spinach and cook until it wilts, stirring often. Drain well and let cool.
- In a bowl, whisk together the yogurt, olive oil, lemon juice and mint or dill. Season with salt and pepper. Toss with the spinach and taste for seasoning. Transfer to a serving bowl and sprinkle with walnuts and more herbs. Serve at room temperature with pita bread.
Nutrition Facts : Calories 261.3, Fat 23.1, SaturatedFat 8.3, Cholesterol 30.9, Sodium 120.8, Carbohydrate 10.5, Fiber 3.3, Sugar 4.4, Protein 6.7
SYRIAN SALAD
This colorful salad has so many interesting ingredients, you'll experience a different flavor with each bite. We enjoy making "salad sandwiches," by spooning the mixture into pita bread pockets. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 383 calories, Fat 32g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 803mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
SPINACH DELIGHT ( LANA'S SPINACH SALAD)
This is my favorite salad. This is easy to put together and it is always adored by everyone. I could make a meal out of this salad alone. Another great recipe from my mother-in-law!
Provided by That Girl
Categories Free Of...
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing ingredients together in jar (be sure to mix very thoroughly and if making ahead, mix thoroughly again before serving).
- Place all salad ingredients in a large salad bowl and toss together.
- Toss in salad dressing just before serving.
- Note: The spinach tends to wilt quickly in the dressing so it is very important not to add the dressing until you are ready to serve.
Nutrition Facts : Calories 475.8, Fat 34.5, SaturatedFat 7.1, Cholesterol 100.2, Sodium 866.3, Carbohydrate 35.4, Fiber 4.3, Sugar 22, Protein 10
CALIFORNIA APPLE SPINACH SALAD
Make and share this California Apple Spinach Salad recipe from Food.com.
Provided by Dancer
Categories Apple
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients for dressing in bottle or jar. Shake well and refrigerate several hours to meld flavors.
- Just before serving, gently toss apples mushrooms and onions together in a large bowl.
- Add lettuce, spinach, bacon and dressing; blend well.
- Serve with cheese sprinkled on top.
Nutrition Facts : Calories 180.8, Fat 17.1, SaturatedFat 3.7, Cholesterol 11, Sodium 153.7, Carbohydrate 4.9, Fiber 1, Sugar 3.2, Protein 2.4
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- Heat oil in a large heavy pot or dutch oven over medium-low heat. Cook onion and garlic until softened, about 8 minutes (don’t let them brown). Add spinach in batches, stirring and wilting the first batch to make room for the rest. If using frozen spinach, simply add it and proceed.
- When all the the spinach is wilted, about 5 minutes, add 7 cups of broth, rice, salt and pepper. Bring to a boil. Quickly lower to a simmer and cook, covered, for 15 minutes. Stir in fresh mint and cook, covered, for an additional 5 minutes.
- Puree the soup to your desired consistency using an immersion blender or by transferring it to the bowl of a blender or food processor. I recommend pulsing it rather than pureeing, to retain some texture. If you want a thinner soup, add more broth.
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