Baby Spinach With Nut Crusted Mozzarella Recipes

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ROASTED GARLIC, SPINACH, AND TOMATO PIZZA



Roasted Garlic, Spinach, and Tomato Pizza image

Categories     Garlic     Tomato     Bake     Low Fat     Vegetarian     Mozzarella     Spinach     Self

Yield Makes 4 servings

Number Of Ingredients 9

1 whole head garlic
3 tsp extra-virgin olive oil
1 package (10 oz) refrigerated pizza dough, such as Pillsbury Refrigerated Pizza Crust
2 cups chopped baby spinach leaves
3/4 cup shredded mozzarella
1/4 cup grated Parmesan
3/4 cup halved cherry tomatoes
1 tbsp pine nuts
Fresh basil leaves

Steps:

  • Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. To grill: Heat Foreman's Grilling Machine to the highest setting or make a medium-hot fire on a gas or charcoal grill. Roll out pizza dough on a lightly oiled baking sheet. Cut dough in half; shape into two 10-inch square pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, tomatoes, and pine nuts. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through. Garnish with basil; cut pizzas in half to serve. To bake: Heat oven to 475°F. On a lightly greased baking sheet, form dough into a large pizza; arrange toppings. Bake 10 minutes or until crust browns. Remove from oven; garnish with basil; cut into fourths to serve.

BABY SPINACH 'N PINEAPPLE SALAD



Baby Spinach 'n Pineapple Salad image

This is a wonderful spinach salad with pineapple chunks, crispy fried bacon, hard cooked eggs and green onions. The dressing which includes pineapple juice, sesame seeds and ground ginger should be made ahead and chilled for several hours so that the flavors mingle. Really good!

Provided by Marie

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pineapple chunks (drain and set aside juice)
5 cups baby spinach leaves
6 slices bacon, fried crisp and crumbled
2 hardboiled egg, chopped
1/4 cup diced green onion
1/4 cup salad oil
2 tablespoons sesame seeds
reserved pineapple juice
3 tablespoons white wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger

Steps:

  • Place spinach in a salad bowl and top with rest of salad ingredients.
  • Refrigerate until serving time.
  • Heat salad oil in a skillet and add the sesame seeds and brown.
  • Add remaining dressing ingredients and mix well.
  • Transfer mixture to a covered jar and refrigerate for several hours.
  • Shake well before using.

Nutrition Facts : Calories 410.1, Fat 33.6, SaturatedFat 8, Cholesterol 116.4, Sodium 343, Carbohydrate 20.2, Fiber 2.4, Sugar 15.9, Protein 9.2

BABY SPINACH WITH NUT CRUSTED MOZZARELLA



Baby Spinach With Nut Crusted Mozzarella image

Make and share this Baby Spinach With Nut Crusted Mozzarella recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups walnuts or 2 cups cashews
3/4 teaspoon seasoning salt, divided
1 1/2 cups all-purpose flour, divided
1 large egg
1 tablespoon milk
1 lb fresh mozzarella cheese, cut into 8 (1/4 "thick)
salt
fresh ground black pepper
1/2 cup olive oil, plus
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon minced garlic
1/4 cup rice wine vinegar
1 tablespoon honey
8 cups fresh spinach, washed thoroughly, tough stems removed, torn into bite size pieces

Steps:

  • In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
  • In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
  • To make the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
  • Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, lightly shaking off any excess, then dip each slice in the egg wash, allowing any extra to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
  • In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of olive oil, the vinegar, and the honey. Season with salt and black pepper and remove from the heat. Set aside.
  • In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Saute the cheese in the pan until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
  • Mix the spinach with the caramelized onion/honey dressing and season with salt and pepper, if you like.
  • To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate. Enjoy!

Nutrition Facts : Calories 1293.4, Fat 103.8, SaturatedFat 24, Cholesterol 143, Sodium 782.2, Carbohydrate 59.1, Fiber 8.7, Sugar 10.6, Protein 39.1

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