SPINACH SALAD WITH KASHA AND BLACK BEANS
Eat your grains! And do it deliciously with recipes like this leafy spinach salad topped with kasha, black beans and feta cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Mix egg white and kasha until blended. Heat heavy medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
- Spoon kasha into medium bowl. Add beans and onions; mix lightly.
- Cover platter with spinach; top with kasha mixture, cheese and peppers. Drizzle with dressing.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 14 g
SPINACH AND BLACK BEAN PASTA
This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!
Provided by Christine Wise Stroop
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
- Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.1 g, Cholesterol 6.2 mg, Fat 3.2 g, Fiber 9.1 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 3.3 g
FRITTATA WITH KASHA, LEEKS AND SPINACH
I like adding cooked grains to a frittata, but you have to choose just the right one; it should be soft, not too chewy. Rice works, and so does bulgur. But if you want to add a grain that will contribute a lot of flavor to a frittata, kasha is your grain. It is wonderfully nutty, and a cup of cooked kasha contributes just the right amount of bulk to make this frittata substantial but not at all heavy. Leeks, cooked down until sweet and tender, a small amount of baby spinach, which always partners well with kasha whether raw or cooked, lots of fresh dill and a little bit of feta are the other components. Serve this for dinner and take leftovers to work for lunch.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, vegetables, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch, preferably nonstick skillet. Add leeks and cook, stirring, until they begin to wilt, about 3 minutes. Add a generous pinch of salt and continue to cook, stirring often, until leeks are soft and fragrant, 4 to 5 more minutes. Stir in baby spinach a handful at a time and turn up heat so that spinach wilts in liquid left on leaves after washing. Season with salt and pepper. Transfer contents of pan to a strainer and allow liquid to drip for 20 to 30 minutes, or longer. Rinse out and dry skillet and return to stove.
- Beat eggs in a large bowl. Stir in salt (I use 1/2 teaspoon), pepper, milk, kasha, leek and spinach mixture, dill, Aleppo pepper and feta.
- Heat remaining olive oil over medium-high heat in the 10-inch skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into pan and if it sizzles and cooks at once, pan is ready. Scrape in egg mixture. Swirl pan to distribute eggs and filling evenly over surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath and form a few layers during first few minutes of cooking.
- Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking pan gently every once in a while. From time to time remove lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that more egg runs underneath.
- . Meanwhile, heat broiler. Uncover pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or heat-proof rubber spatula. Carefully slide frittata from pan onto a large round platter or plate. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 372 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
ASIAN-INSPIRED SPINACH SALAD
A spinach salad that makes everyone love spinach!
Provided by BLONDIEGIRLL69
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
- Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g
WARM BEAN AND SPINACH SALAD
This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
- Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
- Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
BLACK BEAN SPINACH SALAD
Enjoy a meatless dinner with this salad packed with black beans, spinach and walnuts. Since these ingredients are healthy "power foods," you know you'll be getting the best nutrition. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the spinach, beans and pepper. Top with tomatoes and zucchini; sprinkle with cheese and walnuts. Serve with salad dressing.
Nutrition Facts : Calories 322 calories, Fat 18g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 7g fiber), Protein 17g protein.
BLACKBERRY SPINACH SALAD
This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar.
Provided by Karyn Ulriksen
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 7.1 g, Cholesterol 18.9 mg, Fat 7.3 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 250.3 mg, Sugar 2.7 g
KASHA SALAD WITH HAZELNUTS AND FETA
Kasha is a form of buckwheat that has been toasted. Although "wheat" is in its name, buckwheat is actually gluten-free and more closely related to rhubarb. It's particularly high in vitamins and minerals.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.
- Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
- Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.
- Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.
Nutrition Facts : Calories 260 calorie, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 470 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
SPICY BLACK BEAN SPINACH SALAD
Make and share this Spicy Black Bean Spinach Salad recipe from Food.com.
Provided by katie in the UP
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat in a large skillet, 2 tbls olive oil.
- Add shallots and cook until translucent.
- Add spinach (2 cups at a time) until just wilted.
- Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
- Remove from heat and place in serving bowl.
- Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
- Pour on spinach mixture and toss.
- Sprinkle with pine nuts.
- Serve at room temperature.
KALEB'S SPRING SPINACH SALAD
Perfect for spring, this spinach salad is topped with crisp bacon, hard-boiled eggs, and fresh radishes and tossed in a honey vinaigrette.
Provided by Kaleb
Categories Spinach Salad
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together oil, ketchup, cider vinegar, honey, Worcestershire, pepper, and salt for dressing in a large measuring cup until well combined.
- Add spinach to a large serving bowl. Add 1/2 of the bacon, 1/2 of the eggs, 1/2 of the radishes, and 1/2 of the green onion. Pour in about 1/4 cup dressing and toss to combine. Top with remaining bacon, eggs, radishes, and green onion.
- Serve with remaining 3/4 cup dressing for drizzling.
Nutrition Facts : Calories 304 calories, Carbohydrate 15.3 g, Fat 27.5 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 314.2 mg
WHITE BEAN AND SPINACH SALADS
This is one of my favorite summertime salads. Fresh parsley, tarragon and chives give the homemade dressing special flavor. Packaged pre-cut matchstick carrots make it a snap to fix! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first 10 ingredients. In another bowl, combine the beans, carrot, red peppers and onion. Add dressing and toss to coat., Divide spinach among four serving plates. Top with bean mixture.
Nutrition Facts : Calories 229 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 548mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.
DELICIOUS SPINACH SALAD
My take on baby spinach leaves, dressed with crumbly feta cheese, veggies, and a light dash of red wine vinegar, lemon juice, and olive oil.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
- Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 12.7 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 326.7 mg, Sugar 2.8 g
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