SPINACH SALAD WITH CREAMY PARMESAN DRESSING
For the perfect side dish to any Italian meal, try this salad. You will love how creamy the dressing is.-Ruth Seitz, Conesville, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-8 servings.
Number Of Ingredients 8
Steps:
- Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.
Nutrition Facts :
PARMESAN-BACON SPINACH SALAD
Try a savory new take on salad with the Parmesan-Bacon Spinach Salad recipe. In Parmesan-Bacon Spinach Salad, lovely spinach leaves and other salad favorites are tossed with Italian dressing and sprinkled with Parmesan. Easy. Elegant. Delicious!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Cook bacon in small saucepan until crisp. Remove bacon from saucepan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels. Stir dressing into reserved drippings.
- Toss spinach with bacon and tomatoes in large bowl.
- Add dressing mixture and cheese; mix lightly.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 1 g, Protein 7 g
BABY SPINACH SALAD WITH LEMON AND PARMESAN
I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
- Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
- Divide the salad among 4 plates.
- Shave the cheese in wide sheets over each salad with a vegetable peeler.
- Season with salt and pepper and serve.
SPINACH SALAD IN A PARMESAN FRICO CUP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- For the Parmesan Frico Cups:
- Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
- For the Citrus Vinaigrette:
- Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- For the Spinach Salad:
- In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)
You can add a dash of fresh herbs such as thyme, basil, parsley, and/or oregano to the frico during cooking to spice them up a bit for added flavor.
Provided by 2Bleu
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
- Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
- SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.
PARMESAN PORK CHOPS WITH SPINACH SALAD
My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. , In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture., Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender., Add spinach to tomato mixture; toss to combine. Serve with pork chops.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPINACH SALAD WITH MUSHROOMS AND PARMESAN
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
- Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.
Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g
PASTA AND SMOKED MOZZARELLA SALAD WITH ROASTED PEPPERS, SPINACH AND CREAMY PARMESAN DRESSING
Steps:
- 1. Whiz the egg in a food processor or whisk by hand until light-colored, gradually add the oils so that the mixture emulsifies, and then add the rest of the ingredients. 2. Cook the penne until al dente. Refresh under cold water and drain well. Toss with the olive oil to prevent sticking. 3. Wash the spinach well, put it in a large skillet, and heat, while stirring, until it has just wilted (should not take more than a minute). Refresh under cold water, squeeze dry and coarsely chop. 4. Combine the penne with the spinach, the peppers, mozzarella and the dressing. Serve on greens.
ITALIAN PARMESAN CHICKEN WITH TUSCAN SPINACH SALAD
Steps:
- Heat oven to 375ºF. Coat chicken with cheese mixture and bake as directed on package. Heat dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Add spinach and beans; cook 3 min. or just until spinach is wilted, stirring constantly. Serve chicken over the spinach salad.
PARMESAN SPINACH SALAD
This Parmesan Spinach Salad has it all-including tender chunks of chicken, juicy tomatoes and crunchy cucumbers.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Toss spinach with tomatoes, cucumbers, chicken and cheese in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER
Steps:
- Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
WARM SPINACH SALAD WITH PARMESAN TOASTS
Categories Salad Leafy Green Vegetarian Parmesan Pine Nut Spinach Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.
SPINACH, PEAR AND SHAVED PARMESAN SALAD
This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.
Provided by Julie F
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.
PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
- Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice.
- Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate.
- Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.
SPINACH/ARUGULA SALAD WITH TOMATOES, PARMESAN AND LEMON VINAIGRETTE
Yield people
Number Of Ingredients 9
Steps:
- 1. Squeeze lemon into small bowl. Whisk in olive oil, water, salt and pepper. Set aside. 2. Toast pine nuts 3. Dice tomatoes into 1/4 inch dice. Place spinach/arugula into bowl along with diced tomatoes and pine nuts. Shave cheese over salad. 4. Toss with dressing just before serving
SPINACH, PEAR & SHAVED PARMESAN SALAD
Yield 8 servings
Number Of Ingredients 6
Steps:
- 1. Combine spinach, pears, and cheese on each serving plate. 2. Whisk together remaining ingredients. 3. Drizzle on salad and pass remaining dressing.
SPINACH SALAD IN A PARMESAN CUP
Steps:
- Special equipment: a silpat mat, a muffin tin, and a small drinking glass Preheat the oven to 375 degrees F. For the Parmesan Cups: Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese. For the Citrus Vinaigrette: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend. For the Spinach Salad: In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Cups and serve immediately.
SPINACH PARMESAN PASTA SALAD
Dress things up with our Spinach Parmesan Pasta Salad. This Parmesan pasta salad incorporates bow-tie pasta with what amounts to a deconstructed pesto.
Provided by My Food and Family
Categories Nuts
Time 20m
Yield 5 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
- Rinse pasta mixture with cold water; drain well. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
PARMESAN PORK CHOPS WITH SPINACH SALAD RECIPE
My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
- In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture.
- Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender.
- Add spinach to tomato mixture; toss to combine. Serve with pork chops.
- Yield: 4 servings.
- Originally published as Parmesan Pork Chops with Spinach Salad in Taste of Home
- April/May 2015, p31
- Nutritional Facts
- pork chop with 1 cup salad equals 223 calories, 10 g fat (3 g saturated fat), 43 mg cholesterol, 444 mg sodium, 12 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable 1 fat.
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