Best Spinach Salad With Scallops And Apples Recipes

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APPLE SPINACH SALAD



Apple Spinach Salad image

This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.

Provided by Ali

Time 15m

Number Of Ingredients 12

5 ounces fresh baby spinach
2 small apples, cored and thinly sliced
half of a small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper

Steps:

  • Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
  • Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
  • Serve immediately, garnished with the remaining goat cheese, and enjoy!

SPINACH SALAD WITH SCALLOPS AND APPLES



Spinach Salad With Scallops and Apples image

I couldn't find a good scallop and spinach salad recipe, so I googled around and this one came up. It's from a diabetic recipe site. We sautéed the scallops rather than broiling them, and added a dash of salt to the dressing. It turned out really well.

Provided by Chef Convivia

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs sea scallops
2 tablespoons olive oil
1 tablespoon water
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
8 cups Baby Spinach
1 large tart apples, such as Fuji or 1 large granny smith apple, cored and chopped
2 tablespoons slivered almonds, toasted
fresh ground pepper

Steps:

  • 1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
  • 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
  • 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

Nutrition Facts : Calories 222.4, Fat 9.5, SaturatedFat 1.3, Cholesterol 34.1, Sodium 619.6, Carbohydrate 15.7, Fiber 3.1, Sugar 6.4, Protein 19.8

SEARED SCALLOPS AND SPINACH SALAD



Seared Scallops and Spinach Salad image

If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.

Provided by Dreamgoddess

Categories     Cajun

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh sea scallop
2 tablespoons flour
2 teaspoons blackened steak seasoning or 2 teaspoons cajun seasoning
2 tablespoons cooking oil
1 (10 ounce) package prewashed baby spinach leaves
1/2 cup julienne carrot
2 1/2 tablespoons balsamic vinegar
1 tablespoon water

Steps:

  • Rinse the scallops and pat them dry.
  • Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
  • Heat the oil in a skillet to medium heat.
  • Sear the scallops until browned and opaque, about 5 minutes, turning once.
  • Remove the scallops from the skillet and keep them warm.
  • Add the spinach and carrots to the skillet; sprinkle with water.
  • Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
  • Add the balsamic vinegar and toss to coat evenly.
  • Spoon the spinach and carrots onto four plates and top with the seared scallops.

Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

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