Best Artichoke Spinach Salad Recipes

SPINACH ARTICHOKE PASTA SALAD

Steps:

• Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
• Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
• Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
• Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Steps:

• Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
• Preheat grill to medium-high and oven to 425 degrees F.
• Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
• Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
• Remove mushroom caps from grill.
• To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
• Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
• Serve 2 caps with a pile of salad alongside, if desired, per person.

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

ARTICHOKE SPINACH SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

HOT SPINACH AND ARTICHOKE SALAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
• Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD

Steps:

• Combine the first three ingredients in the bottom of a serving bowl.
• Add remaining ingredients to the bowl and toss till well combined.
• Season with salt and pepper and serve.
• This makes 8 side dishes.

SPINACH AND ARTICHOKE SALAD WITH COUSCOUS CAKES AND FETA

Steps:

• Make the dressing: In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper. Make the couscous cakes: Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes. Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped. Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes. Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way. Assemble the salad: In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with

PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD

Steps:

• Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
• Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
• Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.

ARTICHOKE AND SPINACH SALAD

Steps:

• Mix oil, vinegar and cheese.
• Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
• Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
• Serve with the dressing.
• This dressing works well with other salad greens.

ARTICHOKE SPINACH SALAD

Steps:

• Combine first 7 ingredients in a large bowl.
• For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
• Cover and process until smooth.
• While processing, gradually add oil in a steady stream.
• Drizzle over salad.
• Gently toss to coat.
• Refrigerate leftover dressing.

ARTICHOKE, GARBANZO, & SPINACH PASTA SALAD

Steps:

• Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
• Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
• Pour over salad and toss.
• Cover and chill for at least 2 hours.
• Top with feta cheese before serving.

SPINACH & ARTICHOKE PASTA SALAD

Steps:

• Mix mayo and dressing until blended.
• Combine all remaining ingredients except cheese in large bowl. Add mayo mixture; mix lightly.
• Top with cheese.

SPINACH ARTICHOKE PASTA SALAD RECIPE - (4.3/5)

Steps:

• Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.