Babyspinachandraspberrysalad Recipes
SPINACH RASPBERRY SALAD
"My family is always thrilled to see this lovely refreshing salad on the table," remarks Valerie Mitchell from Hudson, Ohio. "Its sweet raspberry dressing is the ideal topper for nutritious spinach, fresh berries and kiwi. Nuts and croutons provide a bit of crunch," she notes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 164 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein.
SPINACH, BACON, AND MUSHROOM SALAD
Simple and delicious!
Provided by Dana
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
- Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 6.3 g, Cholesterol 156.1 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 4.5 g, Sodium 553 mg, Sugar 2.1 g
BABY SPINACH AND RASPBERRY SALAD
Categories Salad Appetizer Low Fat Quick & Easy High Fiber Raspberry Orange Spinach Bell Pepper Carrot Spring Healthy Seed Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.
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