Classic Spinach Salad Recipe Martha Stewart Recipe For Zucchini

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ZUCCHINI-AND-SQUASH SALAD



Zucchini-and-Squash Salad image

Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Number Of Ingredients 10

2 zucchini (1 pound total), cut into thin slices
2 small yellow squashes (1 pound total), cut into thin slices
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup pine nuts, toasted
1 ounce Pecorino Romano, coarsely grated (1/4 cup)
1/4 cup fresh basil leaves, torn if large

Steps:

  • Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

ZUCCHINI SALAD



Zucchini Salad image

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

ZUCCHINI AND CHICKEN SALAD



Zucchini and Chicken Salad image

Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Steps:

  • In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  • In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  • Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

SPINACH SALAD



Spinach Salad image

Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 bunch spinach, (about 6 cups), preferably flat-leaf, roughly chopped
1/3 cup dried sour cherries
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
1/2 cup seedless red grapes, cut in half
1/4 cup walnuts, coarsely chopped
2 teaspoons apple-cider vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup crumbled goat cheese, (about 2 ounces)

Steps:

  • Combine spinach, cherries, scallions, apple slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese, and arrange on salad plates.

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES



Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

  • Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  • Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

SPINACH FRITTATA WITH GREEN SALAD



Spinach Frittata with Green Salad image

This easy meal for one is perfect on busy weeknights when you want something light and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 10

1 large egg plus 2 large egg whites
2 tablespoons grated aged cheese, such as Gruyere
2 teaspoons whole milk
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach
Nonstick cooking spray
2 cups salad greens
1/4 teaspoon cider, sherry, or red-wine vinegar

Steps:

  • Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
  • Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.

Nutrition Facts : Calories 226 g, Fat 12 g, Fiber 4 g, Protein 18 g

SLICED ZUCCHINI AND YELLOW SQUASH SALAD



Sliced Zucchini and Yellow Squash Salad image

This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

10 ounces small, tender yellow squash (about 3)
10 ounces small, tender zucchini (about 3)
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 lemons
1/2 ounce Parmesan cheese

Steps:

  • Using a mandoline, very thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini slices on six salad plates. Sprinkle the rounds and slices with salt and pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top, and serve with the other lemon cut into wedges.

SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL



Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil image

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 12

1 generous handful fresh thyme sprigs (about 3/4 ounces)
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (3 ounces total), thinly shaved on a mandoline
4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
6 zucchini blossoms, halved or quartered if large
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)

Steps:

  • Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
  • Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g

WINTER SPINACH SALAD



Winter Spinach Salad image

Currants or dried apricots can be substituted for the dried sour cherries, if you like.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

1 bunch spinach, preferably flat-leaf, roughly chopped (about 6 cups)
1/3 cup dried sour cherries
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
1/2 cup seedless red grapes, cut in half
1/4 cup walnuts, coarsely chopped
2 teaspoons apple-cider vinegar
2 tablespoons olive oil
Salt and freshly ground pepper
1/3 cup (about 2 ounces) crumbled goat cheese

Steps:

  • Combine spinach, cherries, scallions, apple slices, grapes, and walnuts. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese and arrange on salad plates.

Nutrition Facts : Calories 262 g, Fat 16 g, Fiber 4 g, Protein 8 g

ZUCCHINI PIE



Zucchini Pie image

Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.Return to Healthy Greek Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
1/2 cup freshly chopped dill
1/4 cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Steps:

  • Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
  • Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
  • Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

STRAWBERRY SPINACH SALAD



Strawberry Spinach Salad image

If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups lightly packed baby spinach
6 ounces strawberries (1 1/2 cups), hulled and thinly sliced
1/4 cups almonds (1 1/2 ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled

Steps:

  • Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY



Salad With Zucchini And Baby Spinach Recipe by Tasty image

Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice

Provided by Suzana Hrnjck

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 zucchini, julienned
2 tablespoons olive oil
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
1 lb baby spinach, washed and dried
1 cup goat cheese
reduced balsamic vinegar, for the topping
salt, as needed
lemon juice

Steps:

  • Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
  • In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
  • Toss with balsamic vinegar.
  • Serve.

Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams

CLASSIC SPINACH SALAD



Classic Spinach Salad image

This is a favorite salad of mine when I want something that's quick to prepare. If I have some pre-boiled eggs in the refrigerator I can get this on the table in about 5 minutes. (Note: the recipe calls for 3 tablespoons of jarred bacon pieces; however, I usually fry 3 slices of bacon, crumble them and use in place of the jarred bacon. This makes the prep time about 10 minutes longer.)

Provided by TasteTester

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

3 hard-boiled eggs
1/2 cup classic caesar salad dressing
1/2 teaspoon pepper
1 (4 -6 ounce) bag pre-washed baby spinach leaves, from the produce dept (about 4-6 oz.)
2 plum tomatoes
3 tablespoons bacon, pieces jarred
1/2 cup herbed croutons

Steps:

  • Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
  • Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.

Nutrition Facts : Calories 249.3, Fat 22, SaturatedFat 4.1, Cholesterol 159.9, Sodium 449.2, Carbohydrate 6.9, Fiber 1.4, Sugar 2, Protein 6.7

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