Spinachraspberryandtoastedpecansalad Food

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SPINACH, RASPBERRY, AND TOASTED PECAN SALAD



Spinach, Raspberry, and Toasted Pecan Salad image

This is a great spinach salad for all occasions. It was such a hit with my family and friends, I have been asked to write it down time and time again. So now I'm posting it on here to save my wrist from all that writing!

Provided by Melanie2590

Categories     Salad Dressings

Time 13m

Yield 8 serving(s)

Number Of Ingredients 10

6 ounces Baby Spinach
1 whole avocado, chopped
5 -6 green onions, finely chopped
1 cup fresh raspberry
1/2 cup chopped pecans
3 tablespoons raspberry preserves
1 teaspoon balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil

Steps:

  • Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
  • Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
  • Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
  • Top with dressing and serve immediately.

Nutrition Facts : Calories 243.4, Fat 22.3, SaturatedFat 2.8, Sodium 29.9, Carbohydrate 11.5, Fiber 4.2, Sugar 5, Protein 2.1

SPINACH SALAD WITH STRAWBERRIES AND PECANS



Spinach Salad With Strawberries and Pecans image

I love this salad. The first time I made it the onion was a little too much, so next time I did not add the whole onion-I only used half. Or for a shortcut you could buy your favorite brand of Poppyseed dressing.

Provided by Melaine

Categories     Strawberry

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 ounce) package fresh spinach, torn
1 cup strawberry, halved
1 cup pecan halves, toasted
1/3 cup cider vinegar
1/3 cup vegetable oil
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
2 teaspoons poppy seeds

Steps:

  • Combine first 3 ingredients.
  • Process next 7 ingredients in blender until smooth, stopping once to scrap down sides.
  • Stir in poppy seeds.

Nutrition Facts : Calories 287.2, Fat 24.8, SaturatedFat 2.7, Sodium 458.2, Carbohydrate 16.1, Fiber 3.5, Sugar 11.1, Protein 3.5

SPINACH SALAD WITH STRAWBERRIES



Spinach Salad with Strawberries image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 cup pecans
1 egg white
3/4 teaspoon vanilla
1 cup sugar
1 tablespoon water
1 cup salad oil
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
2 tablespoons corn syrup
6 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms, sliced

Steps:

  • Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
  • For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SPINACH PIE



Spinach Pie image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 1 large tray

Number Of Ingredients 12

2 to 3 tablespoons olive oil
2 yellow onions, diced
5 bunches scallions, chopped
1 cup chopped fresh dill
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon salt
6 pounds spinach, chopped
4 pounds feta cheese, crumbled
7 large eggs
2 pounds phyllo dough
2 pounds butter, melted

Steps:

  • Preheat the oven to 325 degrees F.
  • To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
  • Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
  • Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
  • Bake for 45 minutes, or until golden brown.

SPINACH RASPBERRY SALAD



Spinach Raspberry Salad image

"My family is always thrilled to see this lovely refreshing salad on the table," remarks Valerie Mitchell from Hudson, Ohio. "Its sweet raspberry dressing is the ideal topper for nutritious spinach, fresh berries and kiwi. Nuts and croutons provide a bit of crunch," she notes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 10

3 tablespoons canola oil
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/8 teaspoon pepper
8 cups torn fresh spinach
2 cups fresh raspberries, divided
4 tablespoons slivered almonds, toasted, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.

Nutrition Facts : Calories 164 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein.

SPINACH SALAD WITH FRESH SUMMER BERRIES



Spinach Salad With Fresh Summer Berries image

Totally non-fat and very nutritious, with a honey-mustard dressing. The surprise flavor is curry in the dressing! Use baby spinach or whole-leaf spinach, washed & sliced.

Provided by MindiLouWho

Categories     Strawberry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces fresh spinach
1 cup blueberries
1 cup strawberry, thickly sliced
1 small red onion, thinly sliced
1/2 cup chopped pecans
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 1/2 tablespoons honey
1 teaspoon curry
2 teaspoons Dijon mustard

Steps:

  • Wash spinach and spin dry. Add blueberries, strawberries, and onion. Mix gently.
  • Whisk together the dressing ingredients. Pour over the salad just before serving. Sprinkle with the chopped pecans.

Nutrition Facts : Calories 171.7, Fat 10.4, SaturatedFat 0.9, Sodium 66.8, Carbohydrate 20.4, Fiber 4.4, Sugar 13.3, Protein 3.5

SPINACH/STRAWBERRY SALAD



Spinach/Strawberry Salad image

An absolutely delightful and tasty salad, especially when fresh baby spinach and strawberries are available. This recipe was given to me by a famous Chef in Palm Springs, CA. This is a must to make.

Provided by William Uncle Bill

Categories     Strawberry

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 cups fresh Baby Spinach, about 8 ounces
2 cups sliced fresh strawberries, about 8 ounces
1/2 cup slivered almonds
1/4 cup granulated sugar
1 tablespoon water
5 teaspoons balsamic vinegar (12 year old is best)
2 teaspoons Worcestershire sauce
2 teaspoons liquid honey
1 1/2 teaspoons poppy seeds
3 teaspoons finely chopped fresh chives
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • SALAD: Break off root ends and tough stems (if any) and discard.
  • Place spinach in a large bowl, add ice and cover with water; set aside to chill.
  • SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
  • Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
  • Spread almonds on a large plate; let cool and then break into small pieces.
  • (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
  • DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
  • Drizzle in olive oil and whisk until blended.
  • Now whisk in Dijon mustard until well blended.
  • Whisk in salt and pepper to taste.
  • Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
  • Add to a large mixing bowl.
  • Add sliced strawberries and toss lightly to mix.
  • Add dressing and toss gently until spinach and berries are lightly coated.
  • Add almonds, toss lightly and serve.
  • TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
  • There are 8 cups of baby spinach in (one- 6 ounce) package.
  • NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

SPINACH SALAD WITH DRIED CRANBERRIES AND PINE NUTS



Spinach Salad With Dried Cranberries and Pine Nuts image

This is an adopted recipe from Mean Chef. Mean Chefs words are: Fresh baby spinach leaves tossed with toasted Pine Nuts, a very tasty vinaigrette, and topped with dried cranberries.

Provided by sheriboren

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) package baby spinach leaves, rinsed and dried
2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
kosher salt
freshly cracked black peppercorns
3 tablespoons pine nuts, toasted
2 tablespoons dried sweetened cranberries

Steps:

  • In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.
  • At serving time, drizzle the dressing over the spinach leaves and toss lightly. (Note: the dressing may be heated and poured over the spinach leaves also).
  • Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve.

Nutrition Facts : Calories 157.6, Fat 14.7, SaturatedFat 1.7, Sodium 48.2, Carbohydrate 6.3, Fiber 1.4, Sugar 3.5, Protein 2.2

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

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