Weight Watchers Spinach Caramelized Onion Salad 1 Point Food
WARM SPINACH SALAD W/ CARAMELIZED ONION, MUSHROOM, FETA AND NUTS
An incredible salad. Cook so the spinach just gets warm and coated with the carmalized onion dressing! It smelled and tasted so good, I'm going to have to wait until next time to snap a picture of it. I usually serve this salad with some sort of white fish and other veggie as a main course. It may seem like a lot of butter, but it's what makes up the dressing and is necessary. I used "I can't believe it's not Butter" to cut the saturated fat in half that real butter would give and it came out great! The idea for this salad came out of a vegetables book in the grocery store and was a real winner!
Provided by Ian Magary
Categories Spinach
Time 45m
Yield 1 salad, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a deep frying pan or pot that will eventually be able to handle all the spinach being tossed around in it.
- Toss in the onions and mushrooms and turn down the heat to medium low / low medium. Allow onions and mushrooms to caramelize for approx 30 minutes until onions are soft, transparent and golden stirring occasionally. This is a prime time to get the main course a cookin! These onions can be made well in advance and then reheated for just the moment you want to serve the salad. If the onions start to dry out with the amount of butter used add a little more. 4 Tbsp Butter worked out for me at the heat I caramelized the onions on.
- Stir in the squirt of anchovy paste (optional), pine nuts (or nut of choice) and the crumbled feta a little sea salt and black pepper for taste with the caramelized onions and mushrooms. Once these are somewhat warm and melted, carefully fold in the spinach leaves until they're all coated, making sure not to cook too long. We don't want them soggy or wilted, just coated and warm. Serve immediately and enjoy!
Nutrition Facts : Calories 539.7, Fat 48.1, SaturatedFat 24.6, Cholesterol 116.3, Sodium 1052.2, Carbohydrate 16.3, Fiber 4.7, Sugar 6.8, Protein 16.2
CARAMELIZED ONION, FETA AND SPINACH QUICHE
Make and share this Caramelized Onion, Feta and Spinach Quiche recipe from Food.com.
Provided by WonderMima
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the pie crust in a deep dish pie pan. Whisk together eggs, milk, creme fraiche, salt and pepper.
- Place half the spinach leaves in a layer over the egg mixture, top with the feta, caramelized onions.
- Layer the remaining spinach on top and press down to get as much egg over top as possible.
- Bake for 25 minutes at 350 (make sure your oven is preheated). Check at that point for firmness. If it needs another 5 minutes put it back in.
- You may need to cover the crust i half way through so it doesn't darken too much.
Nutrition Facts : Calories 534.4, Fat 38.7, SaturatedFat 17.4, Cholesterol 283.7, Sodium 955.7, Carbohydrate 31.3, Fiber 2.8, Sugar 4.1, Protein 16.1
WW STRAWBERRY SPINACH SALAD
We enjoyed this simple low cal salad which is great with grilled fish or chicken or even by itself for a low cal lunch. Recipe source: Great Cooking Every Day If you are following Weight Watchers this is 3 points per serving.
Provided by ellie_
Categories Strawberry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl whisk together the dressing ingredients (vinegar - pepper).
- Add the spinach, strawberries and onion. Toss.
- Sprinkle with the cheese. Toss.
Nutrition Facts : Calories 66.5, Fat 2.8, SaturatedFat 0.3, Sodium 71.2, Carbohydrate 9.7, Fiber 3.1, Sugar 4.7, Protein 2.6
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- Heat a very large skillet over high heat. Put the onions in the skillet and spray them with olive-oil nonstick spray. Stirring almost constantly, cook until dry and just turning light golden, about 25 minutes. Stir in the brown sugar and vinegar and cook until the onions are dark golden and reduced in volume by two-thirds, about 5 minutes longer. Transfer onions to a bowl and stir in the pepper.
- Preheat oven to 375°F. Combine the spinach, garlic, oil, and water in a food processor and process until smooth.
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- Heat a large nonstick skillet over medium-high heat. Swirl in oil, then add onions, garlic, and sugar. Cook, stirring occasionally, until onions are lightly golden, about 8 minutes. Add spinach and cook 2 minutes longer. Let cool 10 minutes.
- On a lightly floured work surface, shape dough into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll dough to an 11-inch circle. Into pie plate, fit dough and flute edges.
- In a medium bowl, whisk eggs and egg white. Whisk in milk, sour cream, salt, black pepper, and nutmeg. Sprinkle Monterey Jack over bottom of pie crust. Top evenly with spinach mixture, then pour in egg mixture. On top of quiche, arrange tomato halves, cut side up, or whole tomatoes. On a baking sheet, place quiche and bake until center is just set, 45 to 55 minutes. Let cool 10 minutes before cutting. Serve hot or at room temperature.
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