Best Mexican Spinach Salad Recipes

Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad image

Provided by Bobby Flay

Categories appetizer

Yield 4 servings

Number Of Ingredients 26

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
4 ounces pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
Salt and freshly ground pepper
10 ounces fresh spinach leaves
2 Bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

Steps:

Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

MEXICAN SPINACH SALAD image

Yield 3 as a meal, 5-6 as a side

Number Of Ingredients 8

Steps:

Julienne cut spinach, place in bowl. Chop scallions, tomatoes, and peppers - add to spinach. Add remaining ingredients. Toss well and let sit for about 30 minutes before serving. As above, serve with tortilla chips if desired.

Mexican Spinach Salad image

Provided by Crafty Lady 13

Categories Mexican

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package spinach leaves
1 pink grapefruit, peeled and cut bite size
1 (19 ounce) can garbanzo beans, drained and rinsed (chick peas)
1 (7 inch) zucchini, with peel, cut matchstick size
1/4 cup salad dressing (or mayonnaise)
1 tablespoon lime juice
1 tablespoon granulated sugar
3 tablespoons pine nuts

Steps:

Tear spinach leaves or leave whole and place in large bowl. Add grapefruit, garbanzo beans and zucchini.
Lime Dressing: Mix salad dressing, lime juice and sugar in small bowl. Stir. Pour over salad. Toss gently to coat.
Add pine nuts. Toss.

Nutrition Facts : Calories 292.9, Fat 7.9, SaturatedFat 1, Cholesterol 9.1, Sodium 609.5, Carbohydrate 47.8, Fiber 9.7, Sugar 9.6, Protein 11.9