Best Basil Spinach Salad With Lime Vinaigrette Recipes

Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Basil Spinach Salad With Lime Vinaigrette image

Provided by PaulaG

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

7 -8 ounces of fresh Baby Spinach
1 cup loosely packed chiffonade fresh basil
1 medium avocado
6 medium fresh shiitake mushrooms
1 medium plum tomato
1/3 cup feta cheese
2 eggs
fresh ground black pepper
1 lime
1/8 cup red wine vinegar
1/8 cup rice vinegar
1/4 cup extra virgin olive oil
1 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon ground coriander
2 garlic cloves, crushed and finely minced

Steps:

Hard boil eggs, peel and set aside.
Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
Add chiffonade of basil to spinach.
Wash the mushrooms and slice thin, add to salad bowl.
Wash tomato, dice; adding to salad bowl.
Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
Remove about 1 teaspoon of lime zest, cut lime in half and juice.
In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
Divide salad mixture into 4 equal portions and place on chilled salad plates.
Thinly slice egg and garnish each salad with egg slices.
Add a few grinds of fresh black pepper and serve.

Creamed Spinach and Basil image

Provided by Martha Stewart

Number Of Ingredients 10

Coarse salt and freshly ground white pepper to taste
3 cups tightly packed spinach leaves
3 cups tightly packed basil leaves
1 tablespoon olive oil
4 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
3 tablespoons very finely chopped fennel
3 tablespoons very finely chopped celery
1 1/2 cups heavy cream
1/2 teaspoon very finely chopped Serrano chile (optional)

Steps:

Bring a large pot of salted water to a boil. Add spinach and basil and cook until wilted. Immediately transfer to an ice-water bath. Drain and squeeze dry; coarsely chop and set aside.
Heat oil in a medium skillet over medium-high heat. Add garlic and shallots and cook until golden. Add fennel and celery and continue cooking until soft and translucent.
Add cream and let reduce until thickened, about 10 to 15 minutes. Add spinach, basil, and chile, if using; stir to combine. Cook until warmed through. Season with salt and pepper; serve immediately.