WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
SNOW PEAS AND PEPPER SALAD
Provided by Marian Burros
Categories easy, salads and dressings
Time 5m
Yield 3 large or 4 small servings
Number Of Ingredients 5
Steps:
- Beat oil with vinegar and mustard in salad bowl.
- Stir in snow peas and peppers until they are coated with dressing.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 63 milligrams, Sugar 6 grams, TransFat 0 grams
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
WARM SALAD OF AUTUMN GREENS WITH PLUM VINAIGRETTE
From Fine Cooking. This was part of our Thanksgiving meal. It made a luscious first course. The dressing, in particular, is wonderful and unique.
Provided by spatchcock
Categories Salad Dressings
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Up to one week ahead:.
- In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.
- Up to four days ahead:.
- Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisée or escarole.
- Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.
- Just before serving:.
- Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 Tbs. of the olive oil over medium-high heat and add one-third of the greens, one-third of the nuts, and a bit of salt and pepper.
- Sauté 1 to 2 min., stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter.
- Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.
Nutrition Facts : Calories 174.3, Fat 18.4, SaturatedFat 1.3, Sodium 52.4, Carbohydrate 2.7, Fiber 1.4, Sugar 0.7, Protein 1.1
WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Potato Dill Asparagus Watercress Lemon Quick & Easy Quick and Healthy Dinner Spring Mint
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
- Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
- Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
- Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.
WARM CHICKPEA SALAD
I've been trying to include more beans into our diet recently. This is a great warm salad for fish or chicken. Leftovers are great reheated too. If you dont like chillies-no problem just leave them out (although to add some extra flavour in place of the chillies ,you might like to add some extra lemon juice, salt and pepper). Serves 4. You can use cannelini or any other white bean in place of the chickpeas. Serve with lemon wedges. For gluten-free or cegetarian-check stock is suitable for your diet
Provided by Jubes
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
- Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
- Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
- Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
- Serve with lemon wedges.
Nutrition Facts : Calories 213.9, Fat 6, SaturatedFat 0.8, Sodium 309.9, Carbohydrate 32.7, Fiber 6.4, Sugar 5.1, Protein 6.7
WARM-APPLE SALAD
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat broiler with rack 8 inches from heat. In a large bowl, whisk together oil, vinegar, and mustard; season. Add apples and toss to coat. Transfer to baking sheet and broil until browned at edges and softened, 5 to 8 minutes. Toss lettuce with apples and any juices. Sprinkle with chives.
Nutrition Facts : Calories 96 g, Fat 9 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
- While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
SNOW PEAS WITH RED BELL PEPPERS
I like my vegetables crunchy most of the time and this dish fits the bill. It's colorful, fresh and mild, and snowpea sweet. You could double the recipe and use the extra next day in a salad.
Provided by sugarpea
Categories Peppers
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- String snowpeas, wash in cold water, drain.
- Cut red bell pepper into slivers, 3/4" long.
- Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender.
- Remove from microwave, add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking, about 1 minute.
- Sprinkle with orange juice and salt and pepper to taste; serve.
PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
- Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
- Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
- Cut onion in half, cut each half crosswise into thin slice and add to bowl.
- Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
- Pour sauce over the vegetables and toss.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams
SNOW PEA HOLIDAY WREATH
Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural fresh, festive holiday note to my buffet table. -Carol Schneck, Lodi, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add snow peas; cook, uncovered, just until crisp-tender and they turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place bowl in the center of a serving platter. Arrange snow peas and tomatoes around the bowl.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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