SPINACH SALAD WITH ASIAN SALAD DRESSING
When you want a simple salad to make the meal complete, this easy Spinach Salad with Asian Dressing is all you need.
Provided by Namiko Chen
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
- Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
- Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
- Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.
Nutrition Facts : Calories 304 kcal, Carbohydrate 18 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 806 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving
ASIAN-INSPIRED SPINACH SALAD
A spinach salad that makes everyone love spinach!
Provided by BLONDIEGIRLL69
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
- Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g
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 AND RED GRAPE SALAD
I made this salad for my lunch today. It can easily be enlarged to serve many people as a side to a meal, but I thought it was enough for a full lunch.
Provided by PardenMe247
Categories One Dish Meal
Time 15m
Yield 1-10 serving(s)
Number Of Ingredients 5
Steps:
- Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look.
- Place washed spinach leaves in center of apple wedges.
- Add a handful of washed red grapes.
- Sprinkle with crumbled feta cheese to desired amount.
- Top with Strawberry Balsamic Dressing.
Nutrition Facts : Calories 171.7, Fat 4.6, SaturatedFat 3, Cholesterol 17.4, Sodium 244.6, Carbohydrate 31.8, Fiber 4.5, Sugar 24.6, Protein 4.4
ASIAN SPINACH SALAD
I cannot take credit for this salad, it is from another source, but I had to post, since everytime I make it I have to hand out the recipe. Kudos to the Bon Appetit folks, they rock!
Provided by Melba Sundevil
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the dressing:.
- Mix 6 tbsp olive oil along with the sugar, rice vinegar and soy sauce. Season with salt and pepper.
- Heat remaining oil over medium heat. Add noodles, nuts and sesame seeds. Stir until toasted and golden, about 8 minutes.Put spinach and onion in large bowl, toss in noodle mixture and toss with the dressing. Serve immediately.
Nutrition Facts : Calories 335.6, Fat 26.7, SaturatedFat 4.2, Sodium 706.5, Carbohydrate 20.8, Fiber 2.7, Sugar 7.3, Protein 6.2
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REFRESHING SPINACH AND GRAPE SALAD | LOVEFOODIES
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Cuisine EuropeanTotal Time 10 minsCategory SaladCalories 497 per serving
- Carefully rinse the spinach to remove any sand and allow to drain in a collander. be careful not to bruise the leaves as they are so delicate. Prepare the tomatoes and grapes by slicing them in halves.
- In a small pan, add the cashew nuts and heat them until they turn a little brown. This should only take a minute or two so keep an eye on them that they don't burn.
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