FESTIVE SPINACH SALAD
Baby spinach leaves get jazzed up with this simple, homemade salad dressing. Walnuts, bacon bits and pomegranate seeds make this attractive salad a regular on my holiday menus.-JoAnn Scannell, Dubuque, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the salad dressing, orange juice, honey and paprika; shake well. Refrigerate for 1 hour or until chilled. , In a salad bowl, combine the remaining ingredients. Serve with dressing.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BIG FESTIVE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
- For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
- For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
- Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.
JAMIE'S CRANBERRY SPINACH SALAD
Everyone I have made this for RAVES about it! It's different and so easy to make!
Provided by Jamie Hensley
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g
HOLIDAY SPINACH SALAD
The ginger-honey dressing makes this fruit, cheese and nut combo irresistible!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In large serving bowl, mix all salad ingredients.
- In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat.
Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg
SPINACH FESTIVAL SALAD
I first whipped up this salad for my sister before we headed out for a day of shopping. Now I'm asked to make it for her whenever she comes over.-Malinda Smith, Stone Mountain, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings., Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette.
Nutrition Facts : Calories 156 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
FESTIVE SPINACH SALAD
Every time I make this, I get a lot of great reviews. I think I got the recipe years ago in a Taste of Home magazine. I always make extra dressing and keep it around (practically forever), as it tastes great on everything!
Provided by Battle in Seattle
Categories Salad Dressings
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor, combine the sugar, vinegar, lime juice, onion and salt. Cover and process until well blended and smooth. With blender running, gradually add oil. Add poppy seeds and pulse until blended.
- In a large salad bowl, combine the spinach, red onion, strawberries & oranges. Toss with desired amount of dressing. Sprinkle pecans on top.
- * There are many fruits/cheeses/nuts that go well with this tangy dressing. Try any different combination below: Goat (Chevre) Cheese, Dried Cranberries, Toasted almonds; Feta Cheese, Mango, Toasted pinenuts; Gorgonzola Cheese, Fresh or Dried Figs, Toasted Pistachios; Blue Cheese, Sliced Bosc or Asian Pear, Candied Walnuts; Swiss or Emanthaler Cheese, Dried Apricots, Candied Pecans.
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