Best Spinach Salad With Grilled Red Onion And Tahini Vinaigrette Recipes

PERFECT SPINACH SALAD (NO, REALLY)

Perfect Spinach Salad (No, Really) image

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.

Provided by Sonja Overhiser

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 hard boiled eggs or 1 large crisp tart apple
1/2 cup whole pecans*
1 tablespoon soy sauce (or tamari or coconut aminos)
1 1/2 tablespoons maple syrup or sugar
1 teaspoon smoked paprika
2 pinches kosher salt or flaky sea salt
1 recipe Best Balsamic Vinaigrette
6 cups baby spinach leaves or chopped standard spinach
1 shallot
1/2 cup feta cheese crumbles (optional)

Steps:

Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
Make the Balsamic Vinaigrette.
Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Nutrition Facts : Calories 332 calories, Sugar 11.1 g, Sodium 520 mg, Fat 26.9 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 2.4 g, Protein 8.5 g, Cholesterol 109.7 mg

SPINACH AND RED ONION SALAD

Spinach and Red Onion Salad image

This simple salad was one of the first that my mother in law served to me. She has a way with spinach!

Provided by skat5762

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

fresh spinach leaves, washed and spun dry
1 medium red onion, thinly sliced
freshly grated parmesan cheese
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
garlic-flavored croutons

Steps:

Place spinach in large bowl.
Top with onions, cheese, and dressing.
Add croutons.
Toss and serve.

Nutrition Facts : Calories 252.5, Fat 27, SaturatedFat 3.7, Sodium 2.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3

SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE

Spinach Salad with Grilled Red Onion and Tahini Vinaigrette image

Categories Salad Leafy Green Onion Broil Summer Bon Appétit

Yield Serves 10

Number Of Ingredients 12

Ingredients

Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil
Salad
2 large red onions
12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

Steps:

For Vinaigrette:
Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
For Salad:
Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.