Baby Spinach Fresh Pea And Feta Salad Recipes

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WARM SPINACH SALAD WITH PEAS AND FETA



Warm spinach salad with peas and feta image

This spinach salad is the perfect salad to serve with grilled meat, chicken or fish and is packed full of good-for-you greens.

Provided by Alida Ryder

Categories     Side Dish

Time 15m

Number Of Ingredients 9

4 cups Baby spinach (washed and dried )
2 cups Sugar snap peas
2 cups Frozen peas
1 cup Feta cheese
2 tbsp Olive oil
2 tbsp lemon juice
1 garlic clove (minced)
salt and pepper (to taste )
¼ cup Parmesan

Steps:

  • In a large frying pan, heat a few teaspoons of oil and add the sugar snap peas.
  • Allow to char on both sides then remove from the pan.
  • Add the frozen peas to the pan and cook until warmed through.
  • Place washed and dried baby spinach leaves in a large bowl/serving dish, top with the cooked peas and crumble over the feta cheese.
  • Whisk together the olive oil, lemon juice, Parmesan cheese, garlic, salt and pepper. Pour over the salad, toss and serve.

Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 448 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

BABY SPINACH AND CHICK PEA SALAD



Baby Spinach and Chick Pea Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

Steps:

  • Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD



Baby Spinach, Fresh Pea and Feta Cheese Salad image

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Number Of Ingredients 0

Steps:

  • You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.

SPINACH AND PEAS



Spinach and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

  • Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
  • Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
  • Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

PEA SHOOT AND SPINACH SALAD WITH BACON AND SHIITAKES



Pea Shoot and Spinach Salad with Bacon and Shiitakes image

Pea shoots are the tender, leafy branch tips of edible pea plants (not to be confused with flowering sweet peas, which are poisonous). There are huge variations in taste among shoots from different varieties, but the sweetest are those from edible podded peas.

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 (1/4-pound) piece double-smoked bacon*
3 1/2 tablespoons olive oil
3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oounces fresh pea shootspea shoots (4 cups)
4 ounces baby spinach leaves (4 cups)
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks
*Available from specialty foods shops and by mail order from Citarella (212-874-0383).

Steps:

  • Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
  • Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
  • Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.

SPINACH SALAD WITH FETA CHEESE



Spinach Salad With Feta Cheese image

I found this salad on the web and made a couple of changes in it. This was the salad I made on our 25th wedding anniversary! Update: I submitted this recipe to Taste of Home Light & Tasty and it was published in the December/January 2008 issue.

Provided by PaulaG

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups spinach, washed and cleaned
1/3 cup dried cranberries
3 green onions, sliced thin
1 green apple, cored and sliced thin
1/2 cup red seedless grapes, cut in half
1/3 cup walnuts, coarsely chopped
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 garlic cloves, finely minced or 1/4 teaspoon garlic oil
salt & freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
  • Whisk together the vinegar, olive oil, garlic, salt and pepper.
  • Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

SPINACH & FETA SAUTE



Spinach & Feta Saute image

With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

2 garlic cloves, minced
2 tablespoons olive oil
1 package (6 ounces) fresh baby spinach
1/4 cup slivered almonds
1/2 cup crumbled feta cheese

Steps:

  • In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts :

BABY SPINACH, PEAR AND WALNUT SALAD



Baby Spinach, Pear and Walnut Salad image

A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

Provided by bluemoon downunder

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup honey
1 tablespoon balsamic vinegar
2 pears, preferably Corella pears
60 g walnuts
200 g baby spinach leaves
6 chives, coarsely chopped
1/4 cup milk
1 sprig rosemary
25 g soft feta, crumbled
1/8 cup olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

  • Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
  • Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
  • Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
  • FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
  • SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
  • NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.

PEA SALAD WITH RADISHES AND FETA CHEESE



Pea Salad with Radishes and Feta Cheese image

Provided by Molly Stevens

Categories     Cheese     Dairy     Herb     Vegetable     Side     Vegetarian     Feta     Pea     Radish     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Steps:

  • Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
  • Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

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