SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
SPINACH SALAD WITH CARAMELIZED PECANS
Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.
Provided by SharleneW
Categories Fruit
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small frying pan over low heat.
- Add pecans and brown sugar.
- Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
- Spread out on wax paper to cool.
- In bowl toss together spinach, pecans, apple and cheese.
- Add oil and vinegar and toss again until everything is coated.
- Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
GINA'S SPINACH SALAD WITH SPICED PECANS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 25m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
- Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
- Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
- In a small bowl, add all the ingredients and whisk until emulsified.
SPINACH PECAN SALAD
Steps:
- Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach "deflates," or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve.
Nutrition Facts : Calories 263 calorie, Fat 24 grams, SaturatedFat 2 grams, Carbohydrate 12 grams, Fiber 7 grams
SPINACH SALAD WITH PECANS AND SUN-DRIED TOMATO
Make and share this Spinach Salad With Pecans and Sun-Dried Tomato recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Saute the mushrooms, set aside and keep warm.
- Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
- Add warm mushrooms, lightly toss again.
- Add vinegar/oil mixture, toss to coat.
- Serve immediately.
- The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.
SUN-DRIED TOMATO & CHICKEN SPINACH SALAD
Plain old chicken isn't my favorite, but dress it up and I'm all about it. Sun-dried tomatoes, red peppers and spinach do the trick. -Cindy Worth, Lapwai, ID
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.
Nutrition Facts : Calories 369 calories, Fat 20g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
SPINACH WITH SUN-DRIED TOMATOES AND TOASTED PARMESAN CRUMBS
Categories Leafy Green Tomato Side Sauté Quick & Easy Parmesan Spinach Healthy Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle 1 tablespoon oil over. Stir until breadcrumbs are golden brown, about 5 minutes. Remove from heat. Add Parmesan cheese and toss to blend. Set aside.
- Rinse spinach under cold water. Drain slightly, allowing some water to cling to leaves. Heat remaining 1 tablespoon oil in heavy large pot over medium heat. Add garlic and stir 30 seconds.
- Add spinach and sun-dried tomatoes; increase heat to high and stir just until spinach wilts, about 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with toasted Parmesan crumbs.
WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
- Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
- Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
- Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.
Nutrition Facts : Calories 230 g, Fat 15 g, Fiber 6 g, Protein 11 g
SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING
This is a recipe that I did one day with ingredients I had in the house, and everyone liked it so much, I make it all the time. It uses sun dried tomato oil, which is drained from a jar of oil packed sun dried tomatoes. Being brought up a good frugal Dutch girl, I wanted to use that oil for something, besides stir frying. The dressing keeps for a while in the fridge, the salad ingredients are simple, so you can have this anytime.
Provided by Hag chef
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
- For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
- Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
- Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
- Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.
PECAN SPINACH SALAD
My family thinks this refreshing salad is sensational. Coated with a pleasant vinaigrette and topped with toasted pecans and blue cheese, it has an impressive look and taste. Though it can be prepared in 10 minutes or less, don't tell my family because they'd never believe it!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 339 calories, Fat 33g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 582mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SOUTHERN SPINACH SALAD WITH PECANS & STRAWBERRIES
This recipe is a variation on several I've been looking at and have decided to combine the ingredients from them into one.
Provided by teknobear
Categories Strawberry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast Pecans - Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Once cooled, coarsely chop half of the pecans, leaving the other whole. These can be stored safely for up to two weeks in an air-tight container, longer in a freezer.
- For Dressing - In a sauce pan, combine last five ingredients. Bring to a simmer, and simmer for 1 minute. Remove from heat. This can be stored in the fridge for up to 3 months.
- For Serving Salad - toss the spinach, strawberries, and red onion to mix. Top with pecans, blue cheese and dressing then lightly toss into salad. (If making this in advance, do the final toss right before serving, keeping the pecans and cheese separate).
Nutrition Facts : Calories 326.6, Fat 21.8, SaturatedFat 6.5, Cholesterol 24.2, Sodium 440.7, Carbohydrate 27.7, Fiber 3.4, Sugar 21.1, Protein 8.2
TOMATO SPINACH SALAD
When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.
Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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