Best Salad Of Baby Spinach Sardines And Pine Nuts Recipes
SIMPLE SPINACH SALAD
Easy Spinach Salad with Pine Nuts and Parmesan and a homemade dressing made with olive oil, freshly squeezed lemon juice, and black pepper. Ready in 15 minutes! The best salad for a family weeknight dinner.
Provided by Julia
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add dressing ingredients to a medium bowl. Whisk to emulsify.
- Add spinach to a large bowl.
- Toss with the salad dressing.
- Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.
Nutrition Facts : Calories 203 kcal, Carbohydrate 3 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 206 mg, Fiber 1 g, ServingSize 1 serving
SPINACH AND BASIL SALAD WITH PINE NUT DRESSING
This salad has fresh spinach and basil leaves and is topped with a creamy pine nut dressing. From the R.S.V.P. section of a May 1989 issue of Bon Appetit. It was requested from Woodrow's Bar and Grill in Princeton, New Jersey.
Provided by Leslie in Texas
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dressing:.
- Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
- Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Salad:.
- Toss spinach and basil in large bowl .
- Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
- Divide greens among plates, top with cheese and remaining pine nuts and serve.
BABY SPINACH & PINE NUT SALAD WITH CREAMY BACON DRESSING
I really enjoy spinach based salad with creamy dressings and this simple recipe is really great. Depending on the type of mayo you use this recipe can also be suitable for low carb diets. Serves four as a side salad, or 1-2 people as lunch. From a newspaper clipping.
Provided by EeeGee
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- FOR THE DRESSING.
- Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
- Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
- FOR THE SALAD.
- Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
- Rinse the eggs under cold water, peel and cut into wedges.
- In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
- TO SERVE.
- Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
- Drizzle with the dressing.
THE PERFECT SUNDAY BRUNCH SPINACH SALAD
My coworker Lori makes this salad whenever she is in charge of Friday breakfast and we all absolutely love it...and it's so easy. Absolutely no cooking required, so it's great during the warm summer months.
Provided by Chez Christine
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 30 g, Cholesterol 10.6 mg, Fat 17.5 g, Fiber 3.7 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 271.2 mg, Sugar 19.5 g
SALAD OF BABY SPINACH, SARDINES AND PINE NUTS
Browned pine nuts mellows the bitterness of this salad of broiled sardines on spinach from the chef Jonathan Waxman of Barbuto in the West Village of Manhattan.
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Brush a baking sheet with a little of the oil. Put 2 tablespoons oil in a small sauté pan, add pine nuts. Cook on low, stirring frequently, until lightly browned. Set aside.
- Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice. Season with salt and pepper. Broil sardines until lightly browned, turning once, about 2 minutes per side. Remove from heat.
- Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste. Toss. Arrange sardines on top and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 1 gram, TransFat 0 grams
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