Best Balsamic Spinach Recipes

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STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE



Strawberry and Spinach Salad with Honey Balsamic Vinaigrette image

This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!

Provided by Shelby Cady

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup crumbled Gorgonzola cheese
½ cup raw pecans
¼ cup balsamic vinegar
2 tablespoons honey
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
  • Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g

APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING



Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing image

I like using Cripp, Braeburn, or Gala apples in this yummy salad!

Provided by teenbeauty

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 8

1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
½ apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
¼ avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad dressing, or to taste

Steps:

  • Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 26 g, Fat 17.3 g, Fiber 7.3 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 241 mg, Sugar 14.5 g

MIXED BERRY SPINACH SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY



Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing Recipe by Tasty image

Here's what you need: baby spinach, strawberry, blueberry, red onion, sweet apple, candied walnuts, strawberry, balsamic vinegar, extra virgin olive oil, dijon mustard, honey, garlic, salt, pepper, feta cheese

Provided by Tasty

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

5 oz baby spinach
1 cup strawberry, sliced
½ cup blueberry
½ red onion, thinly sliced
1 sweet apple, cored, halved and thinly sliced
1 cup candied walnuts, chopped
1 cup strawberry
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
⅔ cup feta cheese, as desired

Steps:

  • For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
  • Add the rest of the dressing ingredients.
  • Blend until smooth. Refrigerate.
  • Cut strawberries, apple, and onion into slices.
  • Combine all the salad ingredients in a large bowl.
  • Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
  • Sprinkle feta cheese on top and serve.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 25 grams, Fat 34 grams, Fiber 4 grams, Protein 12 grams, Sugar 17 grams

BALSAMIC-SALMON SPINACH SALAD



Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING



Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

  • Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
  • Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  • Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
  • In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
  • Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH



Roasted Salmon with Sauteed Balsamic Spinach image

This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 teaspoons olive oil, divided
4 salmon fillets (6 ounces each)
1-1/2 teaspoons reduced-sodium seafood seasoning
1/4 teaspoon pepper
1 garlic clove, sliced
Dash crushed red pepper flakes
10 cups fresh baby spinach (about 10 ounces)
6 small tomatoes, seeded and cut into 1/2-in. pieces
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 333mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken with Baby Spinach image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Steps:

  • Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
  • Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE



Wilted Spinach Salad with Balsamic-Honey Vinaigrette image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound baby spinach leaves
1/4 cup olive oil, divided
1/4 pound prosciutto, cut in strips
1 garlic clove, minced
1 portobello mushroom cap, sliced
1/2 red onion, cut in rings
3 tablespoons balsamic vinegar
1 tablespoon honey
3 ounces Gorgonzola
Salt and pepper

Steps:

  • Trim, wash and dry the spinach thoroughly and place in a salad bowl.
  • Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
  • Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
  • Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS



Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins image

This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean feel, serve the salmon with couscous tossed with roasted pistachios.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Fruit     Leafy Green     Olive     Vegetable     Sauté     Valentine's Day     High Fiber     Dinner     Dried Fruit     Raisin     Seafood     Salmon     Spinach     Winter     Healthy     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield 2 servings

Number Of Ingredients 8

2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

  • Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  • Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
  • Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  • Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

STRAWBERRY AND SPINACH SALAD WITH BALSAMIC VINAIGRETTE



Strawberry and Spinach Salad With Balsamic Vinaigrette image

I like the balsamic vinagrette combined with the sweet strawberries and fresh spinach. Unlike most salads with sweet berries the flavors are tangy and mild rather than sugary or syrup-y, allowing the sweetness of the berries to shine through. A little goat cheese on each serving would be nice but is optional. I hope you like it, too.

Provided by Penny Stettinius

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 ounce balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon creole mustard
3 ounces olive oil
1 pint ripe strawberry, stemmed & quartered
16 ounces fresh spinach
1/4 cup red onion, shaved
kosher salt & freshly ground black pepper

Steps:

  • For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste.
  • Whisk or shake in a jar until emulsified.
  • Taste the dressing, and adjust to your liking.
  • For the salad, combine the strawberries, onions and spinach in a large bowl and season with salt and pepper.
  • Toss gently with the dressing just before serving.

Nutrition Facts : Calories 250.3, Fat 22.1, SaturatedFat 3, Sodium 114.3, Carbohydrate 12.5, Fiber 4.7, Sugar 5.2, Protein 4.3

KITTENCAL'S SPINACH SALAD WITH BALSAMIC HONEY-DIJON VINAIGRETTE



Kittencal's Spinach Salad With Balsamic Honey-Dijon Vinaigrette image

If you are a spinach salad-lover then this is one you should not pass up! Serve this to your guests or family then sit back and wait for all the rave reviews you will get! Add in some cooked shrimp or chicken breast if desired! the dressing can be made up to 2 days in advance, it will need a minimum of 2 hours chilling time to blend flavours, the dressing will make about 3/4 cup but it can easily be doubled. The salad amounts are only a guideline, all amounts can be adjusted to taste. Also see my recipe #66596 and recipe #116849.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb fresh spinach (washed and dried)
4 large fresh white button mushrooms (thinly sliced)
1/4 cup crumbled cooked bacon
1 small red onion, thinly sliced (optional)
1/4 cup crumbled blue cheese (or use feta cheese or Parmesan)
1 1/2 cups croutons (or 1/4 cup toasted sunflower seeds see Kittencal's Garlic Croutons)
black pepper
salt (optional)
3 hard-cooked hard-boiled eggs (peeled sliced into wedges)
1 teaspoon fresh minced garlic
1 teaspoon salt (or to taste)
3 teaspoons Dijon mustard
3 -4 teaspoons honey (or to taste)
6 tablespoons balsamic vinegar
1/2 cup olive oil, plus
2 tablespoons olive oil
black pepper

Steps:

  • For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
  • Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
  • Chill for a minimum of 2 hours before using.
  • For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
  • Toss all ingredients together with salad forks.
  • Season with black pepper (and salt if desired).
  • Place the egg wedges all around inside edges of bowl.
  • Serve with prepared dressing on the side.

Nutrition Facts : Calories 482.6, Fat 41.5, SaturatedFat 7.7, Cholesterol 165.3, Sodium 958, Carbohydrate 18.6, Fiber 3.5, Sugar 5.7, Protein 12

BLACKBERRY BALSAMIC SPINACH SALAD



Blackberry Balsamic Spinach Salad image

This lightly dressed salad is packed with superfoods! When I have time, I make my vinaigrette from scratch. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

3 cups fresh baby spinach
2 cups fresh blackberries, halved
1-1/2 cups cherry tomatoes, halved
1/3 cup crumbled feta cheese
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
1/3 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the first 6 ingredients. Divide salad among 6 plates; drizzle with dressing.

Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 230mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE



Cranberry Spinach Salad with Fig Balsamic Vinaigrette image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1/4 cup fig balsamic vinegar
1/2 cup olive oil
Salt and pepper
One 6-ounce bag baby spinach
1 cup dried cranberries
1 cup toasted slivered almonds

Steps:

  • Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
  • In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.

AIR-FRYER ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH



Air-Fryer Roasted Salmon with Sauteed Balsamic Spinach image

This air-fryer salmon recipe is my favorite. The dish is healthy, affordable, fast and delicious. -Susan Hall, Sparks, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 teaspoons olive oil, divided
4 salmon fillets (6 ounces each)
1-1/2 teaspoons reduced-sodium seafood seasoning
1/4 teaspoon pepper
1 garlic clove, sliced
Dash crushed red pepper flakes
10 cups fresh baby spinach (about 10 ounces)
6 small tomatoes, seeded and cut into 1/2-in. pieces
1/2 cup balsamic vinegar

Steps:

  • Preheat air fryer to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. In batches if necessary, place salmon on greased tray in air-fryer basket. Cook until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Nutrition Facts : Calories 348 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 286mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD



Nicole's Balsamic Beet and Fresh Spinach Salad image

This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.

Provided by Nicole Evans

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5h15m

Yield 4

Number Of Ingredients 7

¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

Steps:

  • Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  • When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Nutrition Facts : Calories 80 calories, Carbohydrate 18.1 g, Fat 0.3 g, Fiber 2.7 g, Protein 2 g, Sodium 235.9 mg, Sugar 14.7 g

SPINACH WITH BALSAMIC VINEGAR



Spinach With Balsamic Vinegar image

Spinach is one of my favorite vegetables. When I found this in a food magazine (one of the free magazines you get here at the supermarket) I immediately had to try it.

Provided by Chef Dudo

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs fresh spinach, washed
1/2 tablespoon butter or 1/2 tablespoon margarine, melted
2 teaspoons balsamic vinegar (dark or white)
salt and pepper

Steps:

  • Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt.
  • Remove from heat and drain thoroughly.
  • Season with salt and pepper to taste.
  • Combine melted butter (margarine) and vinegar.
  • Mix in butter and vinegar just before serving.

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY



Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

Steps:

  • In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
  • Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
  • Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
  • Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
  • Cook/stir until the onions are a little brown, 3-4 minutes.
  • Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
  • Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
  • Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
  • Add cannellini beans to the skillet with the onions; stir to combine.
  • Cook about 2 minutes or until beans are heated through.
  • Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
  • Toss and stir until the spinach wilts.
  • To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

STRAWBERRY SPINACH SALAD WITH BALSAMIC VINAIGRETTE



Strawberry Spinach Salad with Balsamic Vinaigrette image

I found the original recipe on Allrecipes.com, although I tweeked it a bit. The balsamic really adds alot of flavor to this salad and the almonds give it a nice crunch. You could toss in some cooked chicken and call it dinner real easy.

Provided by Normaone

Categories     Strawberry

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup white sugar (I used Splenda)
2 tablespoons sesame seeds
1 tablespoon poppy seed
1/2 teaspoon sesame oil
1 1/2 teaspoons dried onion flakes
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
4 cups cleaned dry Baby Spinach
1 cup strawberry, halved or quartered
1/4 cup packaged sliced honey almonds (optional)

Steps:

  • Whisk together the sugar, sesame seeds, poppy seeds, sesame oil, dried onion, paprika, oil and vinegar.
  • Refrigerate until chilled.
  • In a salad bowl, toss spinach and strawberries with some of the dressing.
  • You will have more dressing than you will need.
  • Sprinkle with sliced almonds if desired.

BALSAMIC CHICKEN WITH SPINACH AND FRESH TOMATO



Balsamic Chicken With Spinach and Fresh Tomato image

Fresh & easy, tweak as you like. As mentioned below, I serve it over egg noodles. Recipe from Check Your Health courtesy of Chef Bryan Wolley.

Provided by Emily Han

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 (6 ounce) chicken breasts
3 garlic cloves, minced
1/2 onion, diced
2 cups fresh tomatoes, diced
1/4 cup balsamic vinegar
1/4 cup white wine
4 cups spinach, washed and dried
1 teaspoon basil, dried
extra virgin olive oil, for pan
salt and pepper, to taste

Steps:

  • Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
  • Saute garlic, dried basil, and onion until fragrant.
  • Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
  • When you have about 5 minutes left, add the tomatoes, vinegar and wine.
  • Allow to cook down for last 5 minutes.
  • Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
  • Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).

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