Best Spinach Almond Salad Recipes

SPINACH, ORANGE, AND ALMOND SALAD

Steps:

• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

CRANBERRY ALMOND SPINACH SALAD

Steps:

• Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

CRANBERRY ALMOND SPINACH SALAD

Steps:

• 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
• 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
• 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
• 4. Season with freshly ground black pepper to taste.

WILTED SPINACH AND ALMOND SALAD

Steps:

• Place spinach in a large serving bowl.
• Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil. Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach.
• Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
• Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.

SUGAR TOASTED ALMOND SPINACH SALAD

Steps:

• Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
• To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
• Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

SPINACH ALMOND SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD

Steps:

• Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
• Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
• SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
• Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
• With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
• SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
• Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD

Steps:

• Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
• Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
• Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.

CHINESE SPINACH-ALMOND SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.

PUBLIX APRON'S CRANBERRY ALMOND CHICKEN WITH BEET SPINACH SALAD

Steps:

• Pre-heat oven to 450. Coat 2 quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leek finely. Place butter in small bowl to soften.
• Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
• Reduce heat to medium low; cook 10 minutes or until liquid is thickened and has reduced by about one half. Stir remaining ingredients into the softened butter until blended to make topping.
• Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10 more minutes or until the chicken is completely cooked.
• Beet Spinach Salad:.
• Place spinach in salad bowl and toss in other ingredients until well mixed.

ALMOND SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, tomato, onion, avocado and almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.

ALMOND-CITRUS CHICKEN & PASTA SPINACH SALAD

Steps:

• Prepare Pasta Salad as directed on package, reserving Parmesan pouch for later use.
• Stir in all remaining ingredients except spinach.
• Place 1 cup spinach on each of 6 plates; top with pasta salad mixture and reserved Parmesan.

SPINACH ALMOND SALAD

Steps:

• Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
• Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

CRANBERRY ALMOND SPINACH SALAD

Steps:

• mix

SPINACH, GREEN BEAN AND ALMOND SALAD

Steps:

• Toast the almonds in a frying pan over medium heat for 1 minute or until golden. Remove from the pan. Add the lemon juice, oil, stock, mustard, lemon rind, sugar, salt and pepper to the pan and simmer for 1 minute. Place the spinach and beans on a serving plate, top eith the almonds, pour over the dressing and serve immediately.

SPINACH CHERRY ALMOND SALAD WITH BACON AND PEACHES

Steps:

• Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

SPINACH CHERRY ALMOND SALAD WITH GRILLED STEAK WRAPS

Steps:

• Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
• Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
• Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

KUMQUAT & ALMOND SPINACH SALAD

Steps:

• Chop enough kumquats to measure 1 tablespoon.
• Mix the tablespoon of kumquats with vinegar, shallot, oil, ginger and sesame oil in large bowl. Season with salt and pepper.
• Add spinach, almonds, cilantro, the rest of the sliced kumquats and mushrooms.