WARM SPINACH SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.
SPINACH, AVOCADO & PRAWN SALAD
This is a classic salad with a refreshing Asian twist - perfect for a summer Sunday lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Finely chop the chilli, removing the seeds if you don't like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
- Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 2.83 milligram of sodium
SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
WARM PUMPKIN, BLUE CHEESE AND SPINACH SALAD
Very stylish, very easy to make and very delicious; the perfect salad. The pumpkin can be replaced with butternut squash, depending on availablity.
Provided by English_Rose
Categories Spinach
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. Toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
- Meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. Leave to cool.
- Place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. Whisk until well combined and thickened.
- When the pumpkin is cooked, tip it into the dressing and stir to coat. Fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. Serve.
Nutrition Facts : Calories 288.8, Fat 30.1, SaturatedFat 3.5, Sodium 34.4, Carbohydrate 4.7, Fiber 1.5, Sugar 1.2, Protein 3.2
PRAWN & AVOCADO PLATTER WITH LIME & CHILLI DRESSING
The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
- Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.08 milligram of sodium
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