SPINACH AND STRAWBERRY SALAD
My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
Provided by JerJer
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the spinach and strawberries.
- In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 22.8 g, Fat 15.9 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 69.3 mg, Sugar 17.1 g
BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.
BABY GREENS AND BERRY SALAD
Provided by Food Network
Time 10m
Yield 6 Servings
Number Of Ingredients 8
Steps:
- 1.In a small bowl, beat the sour cream, apple juice concentrate, poppy seeds, onion and salt with wire whisk until blended.
- 2.Divide the salad greens among 6 salad plates. Top each evenly with the berries.
- 3.Drizzle with the dressing and sprinkle with almonds before serving.
BERRY SPINACH SALAD
An excellent variation of the traditional raspberry vinaigrette.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
- Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.
Nutrition Facts : Calories 484.3 calories, Carbohydrate 30.6 g, Fat 42.1 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 234.9 mg, Sugar 25.9 g
SPINACH/STRAWBERRY SALAD
An absolutely delightful and tasty salad, especially when fresh baby spinach and strawberries are available. This recipe was given to me by a famous Chef in Palm Springs, CA. This is a must to make.
Provided by William Uncle Bill
Categories Strawberry
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- SALAD: Break off root ends and tough stems (if any) and discard.
- Place spinach in a large bowl, add ice and cover with water; set aside to chill.
- SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
- Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
- Spread almonds on a large plate; let cool and then break into small pieces.
- (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
- DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
- Drizzle in olive oil and whisk until blended.
- Now whisk in Dijon mustard until well blended.
- Whisk in salt and pepper to taste.
- Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
- Add to a large mixing bowl.
- Add sliced strawberries and toss lightly to mix.
- Add dressing and toss gently until spinach and berries are lightly coated.
- Add almonds, toss lightly and serve.
- TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
- There are 8 cups of baby spinach in (one- 6 ounce) package.
- NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.
BABY SPINACH AND RASPBERRY SALAD
Categories Salad Appetizer Low Fat Quick & Easy High Fiber Raspberry Orange Spinach Bell Pepper Carrot Spring Healthy Seed Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.
BABY SPINACH SALAD WITH STRAWBERRIES AND CANDIED ALMONDS
This salad was served with lunch at a conference I went to, and I liked it so much that I requested the recipe. It is elegant but easy to make. The candied almonds really add flavour!
Provided by Canadiangirl 3
Categories Strawberry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
- For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
- In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.
BABY SPINACH AND RASPBERRY SALAD
Make and share this Baby Spinach and Raspberry Salad recipe from Food.com.
Provided by Juenessa
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F
- Toast sunflower seeds on a cookie sheet for 4 minutes.
- Whisk together vinegar, honey, herbs, garlic, and shallot.
- Slowly whisk in oil.
- Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette.
- Season with salt and pepper.
- Toss with sunflower seeds and remaining ingredients and serve.
Nutrition Facts : Calories 258.3, Fat 18.8, SaturatedFat 1.5, Sodium 60.8, Carbohydrate 21.2, Fiber 7, Sugar 11.4, Protein 5.6
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
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