Shannons Italian Spinach Salad Recipes

EASY ITALIAN SPINACH SALAD

Easy Italian Spinach Salad image

A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. -Cathy Desper, Staunton, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings (2/3 cup vinaigrette).

Number Of Ingredients 9

Ingredients

1/3 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves, minced
2 teaspoons Italian seasoning
2 packages (6 ounces each) fresh baby spinach
1 cup grape tomatoes, halved
4 green onions, sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup salad croutons

Steps:

In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.

Nutrition Facts : Calories 104 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN PASTA - SHANNON STYLE

Chicken Pasta - Shannon Style image

Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!

Provided by SPHIPPS44

Categories Chicken Breasts

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

1 pound farfalle (bow tie) pasta
4 tablespoons olive oil, divided
1 egg
2 tablespoons water
1 cup Italian seasoned bread crumbs
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, minced
1 onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
½ cup chopped fresh mushrooms
1 cup Greek salad dressing
½ pint grape tomatoes
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 57.8 g, Cholesterol 62.3 mg, Fat 23.8 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 4.2 g, Sodium 564.6 mg, Sugar 3.1 g

ITALIAN SPINACH SALAD

Italian Spinach Salad image

'While the fish is marinating, I toss together a big bowl of Italian Spinach Salad,' Judy relates. 'Prepared Italian dressing makes this twist on traditional wilted spinach salad simple ti fix. I usually have a hard-cooked egg ready in the refrigerator, and the dressing just takes seconds to heat.'

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 (6 ounce) package fresh baby spinach
1 green onion, thinly sliced
1 hard-cooked egg, chopped
3 strip (blank)s bacon strips, cooked and crumbled
3 tablespoons Italian salad dressing
2 tablespoons shredded Parmesan cheese

Steps:

In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave-safe bowl, heat salad dressing on high for 30-45 seconds or until warm. Pour over the salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 3.3 g, Cholesterol 65.1 mg, Fat 9.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 2.6 g, Sodium 477.6 mg, Sugar 1.3 g

ITALIAN SPINACH SALAD

Italian Spinach Salad image

Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs! -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-boiled large eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup seasoned croutons

Steps:

On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill. , In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

Nutrition Facts : Calories 237 calories, Fat 20g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 1034mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

SHANNON'S CHICKEN FETA SPINACH TOMATO WRAPS

Shannon's Chicken Feta Spinach Tomato Wraps image

I ate the salad portion of this last night without chicken and decided it would make a wonderful wrap with chicken added. It is delicious and I hope you'll give it a try.

Provided by Shannon Holmes

Categories Lunch/Snacks

Time 13m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 large boneless skinless chicken breasts, trimmed of fat and cut in small chunks
non stick cooking spray
salt
pepper
1 dash poultry seasoning
3 cups washed spinach leaves, ribs removed and sliced thin
1 large firm tomatoes, sliced thin
30 marinated mushrooms, sliced
6 tablespoons chopped fat free feta cheese, divided (Kroger's sells this)
6 tablespoons fat free ranch dressing, divided
3 9 inch low-fat flour tortillas (Pepito's or Manny's) or 3 fat free tortillas (Buena Vida, sold at Winn-Dixie)

Steps:

Saute the chicken in a large nonstick skillet with the spices spinkled over it until white on the inside and golden on the outside.
Set aside to cool.
Divide into 3 equal portions.
Layer each wrap with 1/3 of spinach, tomato slices, mushrooms, chicken and lastly the feta.
Top with 2 tablespoons of dressing drizzled over all and season to taste with salt and pepper.
Roll each wrap up and slice in half.
Enjoy!

Nutrition Facts : Calories 137.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 47.6, Sodium 289.3, Carbohydrate 10.9, Fiber 1.4, Sugar 3.2, Protein 19.6