Spinachsaladwithpomegranateseedssalatasabanighmaraman Recipes

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

SPINACH BASIL PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

NEW SPINACH SALAD

Steps:

• Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
• Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.
• Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
• Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY

Steps:

• Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
• Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
• In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
• Add the garlic and sauté for 2 minutes, until fragrant.
• Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
• Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
• Add the spaghetti and sausage mixture and toss to combine.
• Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
• Enjoy!