SPINACH AND RED ONION SALAD
This simple salad was one of the first that my mother in law served to me. She has a way with spinach!
Provided by skat5762
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spinach in large bowl.
- Top with onions, cheese, and dressing.
- Add croutons.
- Toss and serve.
Nutrition Facts : Calories 252.5, Fat 27, SaturatedFat 3.7, Sodium 2.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
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.
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
- Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
- Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing:
- Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
- Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
SPINACH, CUCUMBER, FETA AND RED ONION SALAD
My sister has made this for as long as I can remember. Always a family favorite, and easy to whip up to go with almost anything.
Provided by kitchengrrl
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix dressing ingredients in a small jar and shake until blended.
- Let rest in fridge for at least an hour before serving salad.
- Assemble salad ingredients and pour dressing over.
Nutrition Facts : Calories 156.7, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 166.4, Carbohydrate 4.3, Fiber 0.9, Sugar 2.2, Protein 2.8
SUPER EASY SPINACH AND RED PEPPER SALAD
This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
Provided by CANDUS_P
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
- In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g
SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE
Categories Salad Leafy Green Onion Broil Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 12
Steps:
- For Vinaigrette:
- Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
- For Salad:
- Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
- Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.
FETA AND RED ONION SPINACH SALAD
Make and share this Feta and Red Onion Spinach Salad recipe from Food.com.
Provided by Sarafina
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl.
- Mix all dressing ingredients and toss with salad.
- Serve cold.
SPINACH AND ORZO SALAD
A light, easy-to-make salad that's pleasing to the palate.
Provided by Christine R.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 49 g, Cholesterol 25 mg, Fat 26.9 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 349.2 mg, Sugar 6.5 g
SPINACH ORANGE SALAD
Spinach, orange, and bacon star in this colorful fresh salad.
Provided by LaurasFaves
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
- Separate oranges into individual wedges. Cut each wedge into thirds.
- Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
- Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
- Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 13 g, Cholesterol 10.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 3.8 g, Sodium 466.5 mg, Sugar 7.2 g
SPINACH, MUSHROOM AND RED ONION SALAD
Make and share this Spinach, Mushroom and Red Onion Salad recipe from Food.com.
Provided by Rita1652
Categories Spinach
Time 11m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
- Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.
GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Onion Quick & Easy Dinner Lunch Feta Mint Ground Lamb Spinach Pan-Fry Cinnamon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
- Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
FRESH SPINACH, ORANGE AND RED ONION SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Side dish ready in less than 30 minutes! Enjoy this tangy spinach and orange salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Arrange spinach on serving platter or individual serving plates.
- Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
- Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
- Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
- Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g
SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES
For safekeeping. I couldn't find it on Food Network's site for a while. So good, and such a great meal for guests or just a fresh meal at home. Relatively inexpensive dinner for two or more if you add some chicken or turkey breast. Sweet, savory, salty, rich, fresh, great mix of flavors.
Provided by annmarie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Directions for Citrus Dressing:.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Prep and cooking time are Food Network estimates.
Nutrition Facts : Calories 317.2, Fat 30.5, SaturatedFat 3.7, Sodium 236.5, Carbohydrate 11.5, Fiber 3.8, Sugar 4.8, Protein 3.5
SPINACH, MUSHROOM, AND RED-ONION SALAD
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
- In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
- Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g
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- Heat the oven to 450°. Put the bread on a baking sheet and toast until lightly browned, turning once, about 5 minutes.
- In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
- Add the onions to the bacon fat and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add 2 tablespoons of the vinegar, the beans, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently and remove from the heat.
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