Spinach And Celery Salad With Lemon Vinaigrette Recipes
SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE
Provided by Tori Ritchie
Categories Salad Appetizer Side No-Cook Vegetarian Quick & Easy Low Cal Lemon Celery Spinach Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
CELERY SEED VINAIGRETTE
In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you're sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 1/4 cup.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.
Nutrition Facts :
SPINACH SALAD WITH CITRUS VINAIGRETTE
Steps:
- Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
- Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
- Note
- To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
SPINACH CELERY SALAD WITH MUSTARD VINAIGRETTE
This salad is a quick yet delicious side dish for any meal - fresh baby spinach, arugula and celery leaves tossed with sweet apples and a tangy dressing.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk.
- In large bowl, toss spinach, arugula and celery leaves. Add apple and cheese. Drizzle with vinaigrette; toss. Serve immediately.
Nutrition Facts : Calories 190, Carbohydrate 9 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
BABY SPINACH SALAD WITH LEMON AND PARMESAN
I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
- Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
- Divide the salad among 4 plates.
- Shave the cheese in wide sheets over each salad with a vegetable peeler.
- Season with salt and pepper and serve.
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