Shannons Italian Spinach Salad Recipes

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ITALIAN SPINACH SALAD



Italian Spinach Salad image

Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs! -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-boiled large eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup seasoned croutons

Steps:

  • On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill. , In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

Nutrition Facts : Calories 237 calories, Fat 20g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 1034mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

SIMPLE ITALIAN SPINACH SALAD



Simple Italian Spinach Salad image

"While the fish is marinating, I toss together a big bowl of Italian Spinach Salad," Judy relates. "Prepared Italian dressing makes this twist on traditional wilted spinach salad simple ti fix. I usually have a hard-cooked egg ready in the refrigerator, and the dressing just takes seconds to heat."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 package (6 ounces) fresh baby spinach
1 green onion, thinly sliced
1 hard-boiled large egg, chopped
3 bacon strips, cooked and crumbled
3 tablespoons Italian salad dressing
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave-safe bowl, heat salad dressing on high for 30-45 seconds or until warm. Pour over the salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 357mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

EASY ITALIAN SPINACH SALAD



Easy Italian Spinach Salad image

A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. -Cathy Desper, Staunton, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings (2/3 cup vinaigrette).

Number Of Ingredients 9

1/3 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
2 teaspoons Italian seasoning
2 packages (6 ounces each) fresh baby spinach
1 cup grape tomatoes, halved
4 green onions, sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup salad croutons

Steps:

  • In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.

Nutrition Facts : Calories 104 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH TORTELLINI SALAD



Spinach Tortellini Salad image

Easy Spinach Tortellini Salad, loaded with with fresh herbs, tomatoes, mozzarella, and olives, and tossed in a simple homemade Italian dressing. Perfect for a little party, or serve it as a side next to chicken or fish. Leftovers will make a great lunch the next day!

Provided by Suzy Karadsheh

Categories     Salad     Side Dish

Time 17m

Number Of Ingredients 15

1 pound fresh tortelloni pasta,
2 cups baby spinach ((packed))
1 cup cherry tomatoes ((halved))
1 cup fresh parsley ((chopped) )
1 cup fresh basil ((chopped) )
1 cup baby mozzarella balls
1/2 cup sundried tomatoes in oil ((chopped, drained) )
1/2 cup olives ((sliced, any kind you like))
2 cloves garlic ((minced))
1 lemon ((juice of))
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 tablespoon fresh thyme
1 teaspoon dried oregano
Kosher salt and black pepper

Steps:

  • Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
  • Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
  • In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
  • Pour the dressing over the salad. Toss to combine.
  • For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

Nutrition Facts : Calories 378.8 kcal, Carbohydrate 38.2 g, Protein 12.9 g, SaturatedFat 5.5 g, Cholesterol 44.7 mg, Sodium 828.5 mg, Fiber 5 g, Sugar 3.2 g, UnsaturatedFat 6.1 g, ServingSize 1 serving

SHANNON'S ITALIAN SPINACH SALAD



Shannon's Italian Spinach Salad image

Granddaughter Shannon lives in Italy and loves to cook for hubby & herself . They are both very busy and this is an easy & healthy salad.

Provided by wjorma

Categories     Vegetable

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs Baby Spinach
1/2 cup scallion, chopped
12 cherry tomatoes, halved
1/4 cup mushroom, sliced
1/2 cup basil leaves, torn
1/3 cup olive oil
3 tablespoons red wine vinegar
3 large garlic cloves, minced
salt
ground pepper
1/3 cup pine nuts

Steps:

  • Wash spinach and spin dry.
  • Into a large bowl combine spinach with scallions, tomatoes,.
  • mushrooms and basil; toss lightly.
  • Whisk together oil, vinegar and garlic.
  • Spoon over salad, tossing lightly.
  • Add salt and pepper to taste
  • and sprinkle with pine nuts.

Nutrition Facts : Calories 294.8, Fat 26.6, SaturatedFat 3.2, Sodium 140.7, Carbohydrate 12.1, Fiber 5.6, Sugar 2.9, Protein 7.7

SPINACH BERRY SALAD WITH CANDIED WALNUTS



Spinach Berry Salad with Candied Walnuts image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons apple cider vinegar
2 teaspoons Creole or grainy mustard
2 tablespoon honey
1/4 cup cherry jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
10 ounces baby spinach
1 pint blackberries
1/4 cup thinly sliced red onion
1/2 cup Candied Walnuts, recipe follows
1 small chunk Parmesan or pecorino
2 tablespoons unsalted butter
1 1/4 cups walnut halves
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
  • For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
  • Line a baking sheet with parchment paper and set aside.
  • Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

ITALIAN SPINACH SALAD - TOH



Italian Spinach Salad - Toh image

From TOH Simple and Delicious Mar/April edition 2008. I'm saving this for a spring salad choice when baby spinach is in season locally. It looks very simple to put together. I'm really drawn to it by the warm dressing you use over the salads. Makes 8 salad plates/servings - so adjust as necessary. I've already made a few adjustments based on my personal preferences (cooked bacon over bacon bits, vidalia onion over red, and added the red peppers).

Provided by HokiesMom

Categories     Spinach

Time 30m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 11

4 cups fresh Baby Spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup cooked bacon, finely chopped (they said Bacon bits but I like only fresh)
1 small vidalia onion, sliced and separated into rings
1 medium red pepper, sliced thinly
3 tablespoons fresh dill, snipped (optional)
1 1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup seasoned croutons

Steps:

  • On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion, red pepper and dill (if desired).
  • In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved.
  • Drizzle over the prepared salad plates and then sprinkle the salads with croutons.
  • Serve immediately!

Nutrition Facts : Calories 175.8, Fat 14.4, SaturatedFat 2.5, Cholesterol 53.1, Sodium 779.8, Carbohydrate 9.8, Fiber 1.3, Sugar 6.3, Protein 3.5

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