Baby Spinach Salad Wparm Papaya Recipes

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GRANDMA'S SPINACH SALAD

With all its fresh ingredients, this pretty spinach salad was my grandma's favorite. Even my little ones like it (but don't tell them spinach is good for them)! -Shelley Riebel, Armada, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Grandma's Spinach Salad image

Steps:

  • Whisk first 4 ingredients until sugar is dissolved., In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.

Nutrition Facts : Calories 280 calories, Fat 21g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 9g protein.

1/2 cup sugar
1/2 cup canola oil
1/4 cup white vinegar
1/2 teaspoon celery seed
10 ounces fresh baby spinach (about 13 cups)
1 small red onion, thinly sliced
1/2 pound sliced fresh mushrooms
5 hard-boiled large eggs, sliced
8 bacon strips, cooked and crumbled

BABY SPINACH SALAD

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5



Baby Spinach Salad image

Steps:

  • Whisk together the olive oil and the lemon juice.
  • Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
  • Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

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



Baby Spinach Salad With Dates and Almonds image

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

1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise
Salt
2 tablespoons unsalted butter (30 grams)
2 tablespoons olive oil, divided
2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
1/2 cup whole unsalted almonds (75 grams), coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves (150 grams)
2 tablespoons freshly squeezed lemon juice

PAPAYA-SPINACH SALAD

The honey-ginger dressing brings an unlikely combination of ingredients together in this tropical delight.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 6

Number Of Ingredients 9



Papaya-Spinach Salad image

Steps:

  • In tightly covered container, shake all dressing ingredients.
  • In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 9 g, TransFat 0 g

2 tablespoons lime juice
2 tablespoons honey
2 teaspoons vegetable oil
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
5 cups bite-size pieces fresh spinach
1/2 cup julienne strips jicama
1/2 cup sliced radishes
1 medium papaya or mango, peeled, seeded and cut up
2 tablespoons sunflower nuts

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