SPINACH SALAD WITH DATES, ALMONDS AND SUMAC PITA CROUTONS
This is another winning Ottolenghi recipe. This salad marries red onions, dates, and spinach with toasted almonds and pita chips dusted in sumak.
Provided by Author Something New For Dinner
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put onion, dates, vinegar and a pinch of salt in a small bowl. Use your hands to mix well. Let sit for 20 minutes.
- Heat 1 T butter and 1 T olive oil in a pan. Add almonds and toast, stirring so they do not burn. When they are nicely browned, remove and set on a paper towel.
- Heat remaining butter and 1 T olive oil in same pan. Add pita pieces and cook until brown and crunchy, about 5 minutes. Stir to prevent burning. Turn off heat. Add almonds back to pan and season with sumac, red pepper flakes and 1/4 t salt.
- Combine spinach with the onions, dates, almonds and pita. Toss with lemon juice and remaining 2 T olive oil.
BABY SPINACH SALAD WITH DATES AND ALMONDS
A colourful salad recipe from Yotam Ottolenghi. This mix of baby spinach, crunchy almonds and sweet dates gives a delightful variety of flavour and texture.
Provided by Yotam Ottolenghi
Categories Lunch, Starter
Number Of Ingredients 1
Steps:
- Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
BABY SPINACH SALAD WITH DATES AND ALMONDS
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Provided by Julia Moskin
Categories easy, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 209 milligrams, Sugar 12 grams, TransFat 0 grams
SPINACH SALAD ON GARLIC CROUTONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
- Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
- While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
- While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
- Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.
SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
BABY SPINACH SALAD WITH DATES & ALMONDS
This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.
Provided by Sharon123
Categories Salad Dressings
Time 21m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
- Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
- When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
- Enjoy!
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- Place the sliced onions and dates in a small bowl. Toss with the white wine vinegar and a pinch of salt. Set aside to marinate.
- Heat the butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add the pita pieces and chopped almonds. Cook for about 5 minutes stirring constantly or until the pita pieces are crunchy and golden brown. Remove the pan from the heat and sprinkle the sumac mixture over the pitas and almonds. Toss to combine. Set aside to cool.
- Drain the onions and dates and discard any extra vinegar. Place the spinach in a large bowl and add the pitas and almonds. Add the onions and dates. Drizzle the spinach with the remaining 1 tablespoon olive oil, the juice of one lemon, and 1/4 teaspoon salt. Serve immediately
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