SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
SPINACH WATERMELON-MINT SALAD
A great summer salad with a fresh minty taste that everyone will love!
Provided by TAMMTEXAS
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the apple cider vinegar, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds and sugar. Set aside.
- In a large serving bowl, combine the spinach, watermelon, onion, pecans and mint. Toss with the dressing just before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 21.2 g, Fat 34.1 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 151.9 mg, Sugar 14.4 g
SIMPLE SPINACH SALAD WITH LEMON MINT DRESSING
Make and share this Simple Spinach Salad With Lemon Mint Dressing recipe from Food.com.
Provided by Jen T
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place spinach leaves on a platter.
- Mix through the tomatoes or apple slices if using.
- Top with the alfalfa sprouts.
- Pour over the dressing or serve on the side.
- TO MAKE DRESSING:.
- With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
- With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
- When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
- Process until well mixed.
Nutrition Facts : Calories 42.3, Fat 0.5, SaturatedFat 0.1, Sodium 68.6, Carbohydrate 8.6, Fiber 2.9, Sugar 3.4, Protein 3.1
APPLE MINT SPINACH SALAD
It's a toss-up which ingredient tickles the taste buds most in this attractive apple mint salad. The mix of refreshing ingredients blend perfectly. -Louise Barnum, Edwardsburg, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the oil, lemon juice, green onion, sugar, mint, salt and pepper; shake well. In a salad bowl, combine the spinach, apples and cucumber. Drizzle with dressing; toss to coat. Sprinkle with sunflower kernels.
Nutrition Facts :
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 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.
STRAWBERRY SPINACH SALAD WITH LEMON DRESSING
My mom gave me this recipe. I make it often when strawberries are in season. The combination of green and fruit surprises people. The clincher is the dressing-a hit every time I prepare it.-Pat Brune, Ridgecrest, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the lemon juice and sugar in a blender. With blender running, add oil in a slow steady stream; process until slightly thickened. Just before serving, combine spinach and strawberries in a large salad bowl or individual bowls or plates; drizzle with dressing.
Nutrition Facts :
SPINACH SALAD WITH EASE
A simple, fresh salad. It comes together in less than 5 minutes. The perfect complement to almost any robust dish.
Provided by JULESKICKS2
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 12.5 g, Cholesterol 8.3 mg, Fat 16 g, Fiber 5.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 163.2 mg, Sugar 0.7 g
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