Spinach And Endive Salad Recipes

SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Spinach and Endive Salad With Kasha and Mushrooms image

Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 6-ounce bag baby spinach, washed and spun dry
1 cup cooked kasha
4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin
2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
2 endives, sliced
1/3 cup broken walnuts
1 ounce crumbled feta (optional)
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
freshly ground pepper to taste
Salt to taste
1 small garlic clove, pureed
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams

SPINACH AND ENDIVE SALAD

Spinach and Endive Salad image

This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 tablespoon minced shallot
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
3/4 pound baby spinach
3/4 pound Belgian endive, sliced crosswise 1/2 inch thick

Steps:

In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

Nutrition Facts : Calories 58 g, Fat 4 g, Fiber 3 g, Protein 2 g

APPLE-SPINACH SALAD

Apple-Spinach Salad image

Provided by Food Network

Time 10m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 5

Ingredients

4 cups baby spinach leaves
2 apples, sliced
1/4 cup chopped celery
1/4 cup toasted PLANTERS Pecans, chopped
1/4 cup KRAFT Light House Italian Dressing

Steps:

TOSS spinach with apples, celery and pecans in large bowl.
ADD dressing; mix lightly.

AMISH ENDIVE OR SPINACH SALAD

Amish Endive or Spinach Salad image

To make sure the greens are wilted before eating(covering the greens with a hot dressing only partially accomplishes this), drop them into a pot of boiling water. Let tand for 5 - 10 minutes. Then drain leaves, pouring off juice.

Provided by BeckyF

Categories German

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 quart endive or 1 quart spinach
3 hard-boiled eggs
4 slices bacon
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 teaspoon salt
1/2 cup vinegar
1 1/2 cups water

Steps:

Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
Top with sliced eggs.
Cover with hot bacon dressing and serve.
Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
Combine sugar and flour.
Add egg, salt, vinegar and water and mix until smooth.
Pour into bacon drippings and heat stirring constantly, until mixture thickens.
Add crumbled bacon.

Nutrition Facts : Calories 243.1, Fat 10.8, SaturatedFat 3.5, Cholesterol 151.5, Sodium 616.4, Carbohydrate 28, Fiber 8.3, Sugar 17.7, Protein 9.6

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Spinach and Endive Salad With Pecans and Blue Cheese image

An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.

Provided by DailyInspiration

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Belgian endive, thinly sliced on a long diagonal
10 ounces baby spinach leaves
1 cup pecans, chopped and toasted (about 3 1/2 oz.)
1/2 cup dried cranberries
1/3 cup danish blue cheese, crumbled

Steps:

Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.

FRISEE AND BABY-SPINACH SALAD

Frisee and Baby-Spinach Salad image

A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/4 teaspoon Dijon mustard
Pinch of sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small head frisee, torn into small pieces (about 2 cups)
2 cups baby spinach (about 1 1/2 ounces)
2 radishes, trimmed and very thinly sliced
2 scallions (green parts only), cut on a bias into 1/2-inch-thick pieces

Steps:

Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.
Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Spinach and Endive Salad with Pecans and Blue Cheese image

Categories Cheese Dairy Fruit Leafy Green Onion Vegetable Side Blue Cheese Pecan Spinach Endive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese

Steps:

Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
Sprinkle salad with pecans, cranberries, and blue cheese.

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