Best Spinach And Artichoke Salad With Couscous Cakes And Feta Recipes

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD

Tomato, Artichoke and Feta Couscous Salad image

This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette

Provided by Abby Girl

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

Steps:

In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix. Add salt and pepper to taste.

Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2

FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE

Fresh Spinach and Couscous Salad/Feta Cheese image

Make and share this Fresh Spinach and Couscous Salad/Feta Cheese recipe from Food.com.

Provided by Jellyqueen

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup water
3/4 cup whole wheat couscous, dry
1 cup fresh spinach, chopped coarsely, packed
1 cup garbanzo beans, washed
1 ounce salami, sliced thinly, diced
1 (2 1/4 ounce) can black olives, sliced
1 tablespoon dried oregano leaves
1 1/2 teaspoons dried basil leaves
1/8 teaspoon dried red pepper flakes
3 tablespoons vinaigrette, fat free
3 tablespoons apple cider vinegar
3 ounces feta cheese with dried basil and tomato, crumbled

Steps:

Heat water in a microwave bowl until boiling.
Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
Combine remaining ingredients, except feta, in a large bowl.
Add couscous to spinach mixture and stir until blended.
Add cheese; toss gently.

Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 1, Cholesterol 5, Sodium 386.4, Carbohydrate 16.1, Fiber 4, Sugar 0.2, Protein 4.4

HOT SPINACH AND ARTICHOKE SALAD

Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

SPINACH AND ARTICHOKE SALAD

Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.