SESAME SPINACH SALAD
Toasted sesame seeds are a nice contrast to the hearty ingredients and thick creamy dressing in this spinach salad. "I make this dish at least once a month," says Sue Collins of Shawnee, Kansas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 216 calories, Fat 19g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SPINACH SALAD WITH SESAME DRESSING
A nutrient-rich vegetable side dish with Asian flavours like miso, sesame seeds and yuzu or lime juice
Provided by Chelsie Collins
Categories Side dish
Time 6m
Number Of Ingredients 7
Steps:
- Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
- Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.
Nutrition Facts : Calories 313 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
COOKED SPINACH SALAD WITH SOY AND SESAME
Steps:
- Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
- Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
- To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
- Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.
SPINACH SALAD WITH SESAME DRESSING
Make and share this Spinach Salad With Sesame Dressing recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 11m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
- To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
- Remove from heat and stir in rest of the ingredients.
- Cool slightly and pour over the salad.
- Toss gently and serve.
Nutrition Facts : Calories 49.2, Fat 2.8, SaturatedFat 0.4, Sodium 109.4, Carbohydrate 4.9, Fiber 1.2, Sugar 2.5, Protein 1.9
SPINACH WITH SESAME SEEDS
Provided by Food Network
Yield 4 bento servings
Number Of Ingredients 5
Steps:
- Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
- When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.
SESAME SPINACH AND BEET SALAD
Categories Salad No-Cook Vegetarian Quick & Easy Low Cal High Fiber Spinach Beet Summer Vegan Sesame Gourmet
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
- In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
- Toss spinach and beets with vinaigrette and garnish with sesame seeds.
ASIAN SPINACH SALAD
Categories Salad Leafy Green Quick & Easy Spinach Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
- Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
SPINACH SALAD WITH ORANGE SESAME DRESSING
Make and share this SPINACH SALAD with ORANGE SESAME DRESSING recipe from Food.com.
Provided by William Uncle Bill
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash spinach well and pat dry with paper towels.
- Trim stems from spinach and discard.
- Tear spinach leaves into bite size pieces and place in a large serving bowl.
- Add sliced red onion.
- Zest 1 orange and set aside.
- Squeeze juice into a 2 cup measure to make about 1/3 of orange juice.
- Add zest to juice and mix well.
- Whisk in raspberry vinegar, balsamic vinegar, olive oil, sesame oil, honey, ginger, dry mustard, salt and pepper.
- Remove rind and white membrane from the remaining 2 oranges and discard.
- Holding each orange over the measuring cup to catch the juices, section by cutting between membranes and add orange sections to the spinach.
- Drizzle dressing ovr salad, tossing gently to coat.
- Sprinkle salad with sesame seeds.
Nutrition Facts : Calories 233.7, Fat 15.8, SaturatedFat 2.2, Sodium 210.7, Carbohydrate 22.7, Fiber 5, Sugar 13.6, Protein 4.1
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
CRANBERRY-SESAME SPINACH SALAD
For a feast or any occasion, we love this snappy fall salad that balances sweet and sour with good crunch from almonds and sesame seeds. -Stephanie Smoley, Rochester, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.
Nutrition Facts : Calories 257 calories, Fat 21g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 207mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein.
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