SPINACH CAPRESE SALAD WITH HERBED CHICKPEAS, CARAMELIZED SHALLOTS & CREAMY BALSAMIC VINAIGRETTE
Don't get us wrong-we love a good Caprese salad. But there never seems to be enough for a whole meal. So here's a bigger, better version that's chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized shallots throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn't be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they're more fork friendly. We even upgraded the balsamic dressing, making it creamier and heartier. Now, this is a main-course salad that won't leave you hungry.
Provided by HelloFresh
Categories main course
Time 25m
Number Of Ingredients 16
Steps:
- • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges. • Toss chickpeas and shallot on a baking sheet with a drizzle of oil, half the Italian seasoning (all for 4), salt, and pepper. • Roast on top rack until chickpeas are golden and tender and shallot is caramelized, 18-20 minutes. (You'll add more to the sheet after 11 minutes.)
- • Meanwhile, wash and dry produce. • Halve tomatoes. Dice mozzarella into ½-inch cubes. • Place tomatoes in a small bowl; toss with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.
- • Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper. • Once chickpeas and shallot have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4, add croutons to a second sheet; toast on middle rack.) Return to top rack until golden and crispy, 7-9 minutes. Wipe out bowl. • Once finished roasting, carefully transfer everything to bowl used to season croutons to cool.
- • Remove tomatoes from bowl and set aside, leaving marinade behind. • Whisk half the mayonnaise and half the mustard into marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) • Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ TBSP dressing (3 TBSP for 4) for serving.
- • Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.
- • Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper to serve.
Nutrition Facts : Calories 1030 kcal, Fat 68 g, SaturatedFat 15 g, Carbohydrate 75 g, Sugar 15 g, Protein 24 g, Fiber 10 g, Cholesterol 45 mg, Sodium 1260 mg
SPINACH CAPRESE SALAD
A greener version of the classic Caprese, this salad is just as delicious with the added nutrients of spinach! The drizzle of olive oil and balsamic vinegar make a wonderful dressing for the spinach underneath.
Provided by mcbeal
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 9 g, Cholesterol 89.2 mg, Fat 31.4 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 17.2 g, Sodium 182.5 mg, Sugar 7.2 g
CLASSIC CAPRESE SALAD
This classic summer dish doesn't get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.
Provided by Melissa Clark
Categories brunch, easy, lunch, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
- Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
- On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 478 milligrams, Sugar 3 grams
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