Best Sunchoke And Spinach Salad Recipes
SUNCHOKE AND SPINACH SALAD
Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
- Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.
Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
SPINACH AND SUNCHOKE SALAD
Make and share this Spinach and Sunchoke Salad recipe from Food.com.
Provided by StevenHB
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
- If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
- When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.
Nutrition Facts : Calories 54.5, Fat 0.2, Sodium 47.1, Carbohydrate 12, Fiber 2.2, Sugar 5.7, Protein 2.8
THE BEST SPINACH SALAD
Everyone LOVES this salad.
Provided by sweet alice
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
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.
SUNCHOKE AND APPLE SALAD
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories salads and dressings, appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
- Toss the hot sunchokes with the remaining salad ingredients.
- Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.
SUNNY SUNCHOKE SALAD
I love to try new flavors and so I tried sunchokes. When raw, they have a crunch and sort of water chestnut-like texture and taste so you can add lots of flavors to them and they absorb it. This is the sun-inspired salad that I came up with to use them, hope you like it!!
Provided by ChefLee
Categories Vegetable
Time 15m
Yield 1 bowl salad, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
- In a little bowl; mix together the balsamic, limoncello, and canola oil.
- Pour the limoncello mix over the sunchoke mix and toss to coat.
- Garnish with chopped fresh parsley (optional) then serve!
Nutrition Facts : Calories 87.7, Fat 3.3, SaturatedFat 0.3, Sodium 15, Carbohydrate 13.6, Fiber 1.6, Sugar 7.8, Protein 1.9
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