SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
CHINESE SPINACH-ALMOND SALAD
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. Mary Ann Kieffer - Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
SPINACH SALAD WITH ORANGES AND ALMONDS
Please your guests when you serve Spinach Salad with Oranges and Almonds! Combine spinach, orange slices, and almonds in this easy recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Remove 1 Tbsp. zest from 1 orange; reserve for later use. Peel, then slice all oranges.
- Combine spinach, orange slices, avocados, onions, jicama and nuts in large bowl.
- Mix reserved orange zest and remaining ingredients until blended. Add to spinach mixture; mix lightly.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MANDARIN ALMOND SALAD
A wonderful medley of flavors and textures!
Provided by BDEGER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, oranges and green onions.
- Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
- Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
- Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g
SPINACH ALMOND SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 3 or 4 servings
Number Of Ingredients 8
Steps:
- Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
- Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 1 gram, TransFat 0 grams
ORIENTAL SPINACH SALAD
This is a refreshingly different and easy salad that I have made many times. It comes from an old cookbook of mine entitled "The Complete Encyclopedia of Chinese Cooking.
Provided by Normaone
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place washed and dried spinach in a large bowl.
- Combine sesame oil, sugar, vinegar, soy sauce, mustard and sesame seeds.
- Pour over spinach.
- Toss to coat.
- Let set 5 minutes.
- Toss again.
- Serve.
Nutrition Facts : Calories 119, Fat 8.1, SaturatedFat 1.2, Sodium 902.7, Carbohydrate 8.4, Fiber 4.1, Sugar 2, Protein 6.5
SPINACH AND MANDARIN ORANGE SALAD
This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.
Provided by Suzanne S.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
- Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
- Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.
Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g
ASIAN SPINACH SALAD
Categories Salad Leafy Green Quick & Easy Spinach Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
- Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
SPINACH SALAD WITH ORANGES AND ALMONDS
Categories Salad No-Cook Kentucky Derby Orange Almond Spinach Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
- Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.
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