SPINACH SALAD WITH RASPBERRIES & CANDIED WALNUTS
I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. -Robert Aucelluzzo, Simi Valley, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).
Nutrition Facts : Calories 171 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STRAWBERRY SPINACH SALAD WITH CANDIED WALNUTS
This classic salad goes with just about anything you're serving. The juicy berries add a pop of color to the greens, and the sweet, crunchy nuts are good enough to eat all on their own! -Susan Howell, Royal Oak, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a small heavy saucepan, combine the first 5 ingredients; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a deep amber color, about 2-3 minutes. Immediately remove from heat and carefully stir in walnuts until evenly coated. Spread onto foil to cool completely. Break into pieces., In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first 6 vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 262 calories, Fat 19g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 132mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS
Steps:
- To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
- To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
- To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.
SUPER FOOD SPINACH SALAD WITH POMEGRANATE-GLAZED WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
- Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
- Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams
Nutrition Facts : Calories 170 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 300 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 4 grams, Sugar 6 grams
SPINACH SALAD WITH CANDIED WALNUTS, DRIED CRANBERRIES AND GORGANZOLA
This is my friends favorite salad! I find this to be a very interesting combination of tastes and textures and is a great pairing with many main dishes. Add cooked chicken and make it a main dish. Be sure to have copies of the recipe ready because everyone wants one!
Provided by joan edwards @jfe22
Categories Lettuce Salads
Number Of Ingredients 8
Steps:
- Candied walnuts - Mix together 1 c walnuts, 2 Tbs honey, 1 Tbs sugar, 1/2 tsp salt, 1/4 tsp ground black pepper and a generous pinch of cayenne pepper.
- Preheat oven to 325.Spray baking sheet with non-stick spray, spread nut combination on sheet and cook until nuts are deep golden, approx 12-15 min. Cool, breaking up clumps. (Can be made 3 days ahead and stored in airtight container)
- Add 3 cups spinach to bowl. Add 1/2 c walnuts, 1/2 c cranberries, and 1/2 c gorgonzola and salad dressing to taste. Toss well. Add remaining spinach and the rest of ingredients. Toss lightly and adjust seasonings to taste. You may have extra dressing.
- Add very thinly sliced poached or sliced pears for a great summery addition!
SPINACH SALAD WITH CRANBERRIES AND CANDIED WALNUTS
Spinach, dried cranberries and candied walnuts tossed together with a honey vinaigrette dressing. Easy and delicious!
Provided by Cleanfreshcuisine
Categories < 15 Mins
Time 15m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
- Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
- Add cranberries and candied walnuts.
- Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
- Dress the salad just before serving.
Nutrition Facts : Calories 184.2, Fat 14.8, SaturatedFat 2, Sodium 72.6, Carbohydrate 12.6, Fiber 2.3, Sugar 9.1, Protein 2.6
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