GREEN SALAD WITH CRANBERRY VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8
Number Of Ingredients 10
Steps:
- Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
- Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
- Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.
SIMPLE CRANBERRY SPINACH SALAD
This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.
Provided by Bethanie Rose
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g
QUINOA WILTED SPINACH SALAD
Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! -Sharon Ricci, Mendon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.
Nutrition Facts : Calories 171 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
WILTED SPINACH
Delicious wilted spinach with a simple Mediterranean dressing.
Provided by KNIVES0UT1979
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
- Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
- Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 7.1 g, Fat 31.6 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 209.8 mg, Sugar 2.7 g
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
WILTED SPINACH WITH GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.
WILTED SPINACH WITH BUTTER AND WINE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
- Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Make and share this Wilted Spinach Salad With Balsamic-Honey Vinaigrette recipe from Food.com.
Provided by hellokitty
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove.
- Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.
Nutrition Facts : Calories 248.8, Fat 20.1, SaturatedFat 5.9, Cholesterol 15.9, Sodium 388.6, Carbohydrate 11.7, Fiber 3, Sugar 5.9, Protein 8.5
WILTED SPINACH SALAD WITH SHERRY VINAIGRETTE
This healthy spinach salad is big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Salad Dressings
Time 15m
Yield 6 1 1/2 cup serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach in a large bowl.
- Place shallot, vinegar and oil in a large skillet over medium heat.
- Cook, stirring often, until the liquid is nearly evaporated.
- Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
- Stir in broth and olives and bring to a simmer.
- Immediately pour the dressing over the spinach and toss until slightly wilted.
- Serve.
Nutrition Facts : Calories 81.3, Fat 6.3, SaturatedFat 0.8, Sodium 99.9, Carbohydrate 5.2, Fiber 1.8, Sugar 0.3, Protein 2.6
SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE
I heard this recipe described on the Daily Dish by Annie Copps, senior food editor at Yankee Magazine. It sounded so good, I had to try it. It's become one of our favorite salads.
Provided by WorkingMom2three
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
- Season with salt and pepper.
- While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
- Toast pumpkin seeds lightly.
- Add vinaigrette and dried cranberries to onions and heat through.
- Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately.
- Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!
Nutrition Facts : Calories 291.6, Fat 21.6, SaturatedFat 2.8, Sodium 1667.8, Carbohydrate 18.3, Fiber 7.1, Sugar 6.9, Protein 12
STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE
This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!
Provided by Shelby Cady
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
- Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g
SPINACH SALAD WITH CRANBERRY AND MAPLE VINAIGRETTE
Make and share this Spinach Salad With Cranberry and Maple Vinaigrette recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
- Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
- Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.
SPINACH SALAD WITH CRANBERRY VINAIGRETTE
Delicious side dish ready in 25 minutes! Enjoy this spinach salad drizzled with cranberry vinaigrette and sprinkled with pomegranate seeds.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
- Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.
Nutrition Facts : Calories 220, Carbohydrate 18 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g
WILTED SPINACH VINAIGRETTE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Relish this delightful side made using spinach - ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in 4-quart nonstick Dutch oven over medium heat. Cook garlic in oil 1 minute, stirring constantly.
- Add spinach and raisins; cook about 1 minute, stirring constantly, or just until spinach is barely wilted. Remove from heat; stir in sunflower nuts, sugar and vinegar. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 7 g, TransFat 0 g
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