BABY SPINACH SALAD WITH DATES AND ALMONDS
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Provided by Julia Moskin
Categories easy, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 209 milligrams, Sugar 12 grams, TransFat 0 grams
BLUE SPINACH SALAD
Small amounts of the rich blue cheese goodies add just the right flavor to a very fresh tasting salad. This is my nothing-else-could-possibly-make-me-happy-for-dinner salad. Happy eating!
Provided by MAMAHENMISSY
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 15.7 g, Cholesterol 8.9 mg, Fat 22.8 g, Fiber 2.3 g, Protein 13.1 g, SaturatedFat 5.5 g, Sodium 473 mg, Sugar 10.2 g
BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE
Provided by Aria Kagan
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
- When you are ready to serve, pour the dressing over salad and season with salt and pepper.
SPINACH BLUEBERRY SALAD
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. -Heidi Gilleland, Lees Summit, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
Nutrition Facts : Calories 254 calories, Fat 24g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 407mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
BABY SPINACH BISTRO SALAD
This easily adaptable salad can be tweaked to suit your guests' taste
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
- Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
- While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
- To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.
Nutrition Facts : Calories 654 calories, Fat 52 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.65 milligram of sodium
BABY BLUE SALAD
This came from Southern Living -- one of their prize recipes. It takes a little time to prepare -- but most of the prep time can be done well in advance. This is a very special salad and absolutely perfect for a special occasion. I never worry about guests not liking the salad when this is on the menu.
Provided by Bobbie
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
- For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
- To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
- If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
- *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.
Nutrition Facts : Calories 633.3, Fat 54, SaturatedFat 9.6, Cholesterol 14.2, Sodium 460.5, Carbohydrate 36.1, Fiber 4.6, Sugar 29.1, Protein 7
BABY BLUE SPINACH SALAD
Make and share this Baby Blue Spinach Salad recipe from Food.com.
Provided by Parsley
Categories Berries
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese.
- In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt.
- Pour dressing over salad and toss to coat.
- Sprinkle with freshly ground black pepper.
- Serve.
Nutrition Facts : Calories 224.9, Fat 18.6, SaturatedFat 5.1, Cholesterol 14.2, Sodium 411.4, Carbohydrate 9.3, Fiber 2.7, Sugar 4.3, Protein 7.2
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