Best Tomato And Spinach Salad Recipes

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SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD



Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

Steps:

  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
  • Preheat grill to medium-high and oven to 425 degrees F.
  • Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
  • Remove mushroom caps from grill.
  • To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
  • Serve 2 caps with a pile of salad alongside, if desired, per person.

CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD



Crunchy Pork Chops with Garlicky Spinach and Tomato Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup bread crumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Steps:

  • Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
  • Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
  • Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
  • Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
  • When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD



Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad image

Provided by Bobby Flay

Time 2h30m

Yield 8 servings

Number Of Ingredients 35

1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground coriander
4 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large yellow onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped
2 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps:

  • Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
  • Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
  • Yield: 8 servings
  • Mix all ingredients together in a small bowl.
  • Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
  • Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

SPINACH, TOMATO, AND FETA QUINOA SALAD



Spinach, Tomato, and Feta Quinoa Salad image

A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 cups water
1 teaspoon chicken bouillon granules
1 cup multi-colored quinoa
2 cups roughly chopped spinach
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon kosher salt
3 on-the-vine tomatoes (such as Campari®), diced
½ cup crumbled feta cheese, divided
freshly ground black pepper to taste

Steps:

  • Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
  • Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
  • Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 34.6 g, Cholesterol 16.8 mg, Fat 23.9 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 446.2 mg, Sugar 3.9 g

CRUSTLESS SPINACH AND FETA PIES WITH TOMATO SALAD



Crustless Spinach and Feta Pies With Tomato Salad image

This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Compliments go to the Food Network kitchens.

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
10 ounces frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain breadcrumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
fresh ground black pepper, to taste
1 pinch cayenne pepper
freshly grated nutmeg, to taste
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes, cut in halves (yellow and red)
2 -3 pepperoncini peppers, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Tomato Salad:.
  • Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again.
  • Spinach Pies:.
  • Put a rack in the center of your oven and preheat to 400 degrees F.
  • Heat olive oil in a skillet over medium-high heat.
  • Squeeze excess liquid out of spinach.
  • Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
  • Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
  • Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
  • Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese.
  • Divide the mixture evenly between the 4 ramekins.
  • Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes.
  • Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.

Nutrition Facts : Calories 298.7, Fat 22.8, SaturatedFat 7.8, Cholesterol 167.4, Sodium 1474.9, Carbohydrate 14.2, Fiber 4.5, Sugar 5.2, Protein 12.3

GREEK ROASTED TOMATO AND SPINACH SALAD



Greek Roasted Tomato and Spinach Salad image

Not your everyday spinach salad! Good things take time and this salad is worth every minute. Serve with grilled meat, chicken or fish and crusty bread for a fantastical dinner! Prep time does not include marination.

Provided by Lorac

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 ounces halloumi cheese (or fresh Mozzarella)
1/4 cup olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 roma tomatoes, halved
1 small red onion, cut into 8 wedges,with base intact
1/4 cup extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided
salt
fresh coarse ground black pepper
6 ounces baby spinach leaves

Steps:

  • Cut cheese into 1/2 inch thick lenghtwise slices.
  • Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
  • Preheat oven to 400°F.
  • PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
  • Bake 30 to 40 minutes or until golden brown.
  • Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
  • Divide spinach among 4 serving plates, top with toamatoes and onions.
  • Whisk together the remaining oil and vinegar and drizzle over the salad.
  • Top with Haloumi and serve.

Nutrition Facts : Calories 288.1, Fat 27.5, SaturatedFat 3.8, Sodium 43.4, Carbohydrate 10.1, Fiber 2.9, Sugar 5.4, Protein 2.7

CHICKEN TOMATO AND FETA PATTIES ON A SPINACH SALAD



Chicken Tomato and Feta Patties on a Spinach Salad image

This is really quick to make, tastes great and if like me you are only making these for yourself and hubby, they make great leftovers for the next day, as my son and I found out. You will see from the photo I shaped into quite large patties, I don't usually do this I just wanted this for photo purposes. I make three patties per person and as you can see, if you made them this size, it would just be too much. Also it makes for a shorter cooking time if shaped smaller.

Provided by The Flying Chef

Categories     Chicken

Time 35m

Yield 12 Patties, 4 serving(s)

Number Of Ingredients 13

800 g ground chicken
3 tablespoons drained sun-dried tomatoes, chopped coarsely
1 teaspoon garlic powder
1 egg
1/2 cup breadcrumbs
200 g feta cheese, crumbled, divided use
1 red onion, finely sliced
250 g baby spinach leaves
4 tablespoons olive oil
4 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1 teaspoon sugar
2 teaspoons mild French mustard

Steps:

  • Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.
  • Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 minutes depending on how big you made your patties.
  • Combine spinach, onion and remaining cheese in a large bowl.
  • Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.
  • Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.
  • To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.

Nutrition Facts : Calories 600.9, Fat 32.6, SaturatedFat 11.5, Cholesterol 237.4, Sodium 931.1, Carbohydrate 20.1, Fiber 2.8, Sugar 6.7, Protein 55.8

SPINACH SALAD WITH PECANS AND SUN-DRIED TOMATO



Spinach Salad With Pecans and Sun-Dried Tomato image

Make and share this Spinach Salad With Pecans and Sun-Dried Tomato recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup sauteed mushroom
2 cups packed fresh spinach
2 tablespoons toasted roughly chopped pecans
2 tablespoons sun-dried tomatoes packed in oil, drain slightly, on paper towel and chop
2 tablespoons good balsamic vinegar
2 tablespoons raspberry-flavored olive oil
salt and pepper

Steps:

  • Saute the mushrooms, set aside and keep warm.
  • Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
  • Add warm mushrooms, lightly toss again.
  • Add vinegar/oil mixture, toss to coat.
  • Serve immediately.
  • The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD



Buca Di Beppo Warm Tomato and Spinach Salad image

I have taken many of their cooking classes which were SO fun! They have stopped doing them in my area much to my sadness because they were great ! This salad is REALLY good. It is truly worth the effort but must be put together at the last minute so the tomatoes are warm.

Provided by Polly W

Categories     Vegetable

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 red onion, cut in wedges
4 -6 roma tomatoes, wedged
16 ounces fresh Baby Spinach
4 ounces goat cheese, crumbles
1/2 cup balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1 cup extra virgin olive oil
1 cup pecan pieces
1/4 cup unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Balsamic Vinaigrette Dressing:.
  • Place balsamic vinegar, garlic and brown sugar in mixing bowl.
  • whisk rapidly by hand while drizzling in the olive oil mix well.
  • Place in glass jar and store in fridge until needed.
  • Pecan's: Preheat oven 350°F.
  • Melt butter in saute pan.
  • Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
  • Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
  • Remove from oven and let cool.
  • Salad: Place red onion and tomato wedges in medium glass bowl.
  • Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
  • Microwave for about 2-3 minutes.
  • Place spinach on large plate.
  • Using large spoon, place tomatoes AROUND the spinach not on top.
  • Place the onions on TOP of the spinach.
  • Pour some of the dressing over the salad coating as desired and mix well.
  • Sprinkle pecans and goat cheese over salad.

Nutrition Facts : Calories 1029, Fat 94.2, SaturatedFat 22.4, Cholesterol 52.9, Sodium 837.6, Carbohydrate 40.2, Fiber 6.8, Sugar 29.9, Protein 13.1

PAN-SEARED SCALLOPS WITH SMOKED-TOMATO BUTTER AND WARM SPINACH SALAD



Pan-Seared Scallops with Smoked-Tomato Butter and Warm Spinach Salad image

Provided by Sean Myers

Categories     Leafy Green     Shellfish     Tomato     Appetizer     Seafood     Scallop     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 18

For smoked-tomato butter:
1 large tomato (about 1/2 pound)
1 stick (1/2 cup) unsalted butter at room temperature
1/4 teaspoon salt
For salad:
1 (2-ounce) piece slab bacon (rind discarded), cut into 1/4-inch-thick sticks
2 cups loosely packed baby spinach (1 ounce)
1 cup loosely packed watercress sprigs (3/4 ounce), coarse stems discarded
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil
For scallops:
8 sea scallops (9 to 10 ounces total), tough muscle removed from side of each if necessary
1 tablespoon grapeseed oil*
Special Equipment
a stovetop smoker/cooker; 1 teaspoon fine hickory wood chips**; 4 (2 1/2- to 3-inch) scallop shells or small ovenproof plates

Steps:

  • Make smoked-tomato butter:
  • Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water. Peel and core tomato, then cut crosswise into 1/4-inch-thick slices and remove and discard seeds.
  • Line drip tray of smoker with foil and spread wood chips over center of smoker pan (cover roughly the diameter of burner). Put drip tray on top of chips and put a lightly oiled rack in tray. Arrange tomato slices in 1 layer on rack and put smoker on stove, centered on 1 burner, then heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Slide cover on, then smoke tomatoes over moderate heat 25 minutes. Remove cover from smoker. Cool tomatoes to room temperature, then purée in a food processor along with butter, salt, and a pinch of pepper. Force mixture through a fine-mesh sieve into a small bowl, then transfer to a sheet of wax paper or parchment paper and roll into a log about 1 inch thick. Twist ends of paper to enclose butter and chill until firm, at least 30 minutes.
  • Prepare salad ingredients:
  • Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Transfer with a slotted spoon to paper towels to drain. Discard bacon fat or reserve for another use.
  • Toss together spinach and watercress in a medium bowl.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Whisk together lemon juice, lime juice, garlic, salt, and a pinch of pepper in a medium bowl. Whisk in olive oil.
  • Cook scallops:
  • Pat scallops dry and season with salt and pepper. Heat oil in cleaned 10-inch skillet over high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and almost cooked through, about 4 minutes total. Transfer to a plate.
  • Finish cooking and assemble:
  • Whisk vinaigrette and toss greens with just enough vinaigrette to coat, then add bacon, tossing to combine. Divide salad among scallop shells or small plates and arrange 2 scallops on top of each salad. Cut 8 (1/4-inch-thick) slices tomato butter and place a slice on top of each scallop.
  • Arrange shells or plates on a baking sheet and heat in oven until butter is melted and scallops are just cooked through (greens will wilt slightly), 3 to 4 minutes. If using shells, transfer to larger plates.

SPINACH, MUSHROOM AND TOMATO SALAD WITH GARLIC-CAPER VINAIGRETTE



Spinach, Mushroom and Tomato Salad with Garlic-Caper Vinaigrette image

Categories     Leafy Green

Number Of Ingredients 8

2 cloves garlic
2 teaspoons brined capers, drained
1/4 teaspoon kosher salt
2 tablespoons red wine vinegar
1/3 cup olive oil
6 cups baby spinach loosely packed, washed and dried
8 cremini mushrooms, trimmed and quartered
2 yellow tomatoes

Steps:

  • Lightly smash the garlic to remove the husks. Use the wet blade of a sharp knife to mince the garlic and the capers together; add a small pinch of salt to form a paste. Transfer the paste to a small, lidded container and add the 1/4 teaspoon of salt, the vinegar and the olive oil. Seal and shake vigorously until the dressing has emulsified.
  • Just before serving, combine the spinach mushrooms and tomatoes in a small bowl. Drizzle with just enough of the vinaigrette to lightly coat the salad; toss well.

SEARED STEAKS WITH TOMATO SALAD AND CREAMY SPINACH



Seared Steaks with Tomato Salad and Creamy Spinach image

Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.

Provided by Martha Stewart

Categories     Beef Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
2 beefsteak tomatoes, thinly sliced crosswise
1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
3 tablespoons all-purpose flour
2 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon ground nutmeg
4 flat-iron steaks (4 to 6 ounces each)

Steps:

  • In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
  • In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
  • Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.

Nutrition Facts : Calories 499 g, Fat 29 g, Fiber 6 g, Protein 39 g

TOMATO, SPINACH AND BASIL SALAD



Tomato, Spinach and Basil Salad image

A simple and delicious salad! Recipe by Melody Prettyman.I saw this being made on a healthy cooking show on TV.

Provided by Sharon123

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 -5 roma tomatoes, quartered
1 medium red onion, sliced
1/2 lb fresh spinach, diced
1 cup fresh basil, diced
1 English cucumber, sliced
1/2 cup prepared creamy Italian dressing (Creamy Itatlian Dressing(Vegan or Not))

Steps:

  • In a medium bowl, combine and toss vegetables.
  • Drizzle with dressing and toss lightly.
  • Enjoy!

Nutrition Facts : Calories 49, Fat 0.5, SaturatedFat 0.1, Sodium 51, Carbohydrate 10.1, Fiber 3, Sugar 4.3, Protein 3.3

ROASTED TOMATO AND SPINACH SALAD



ROASTED TOMATO AND SPINACH SALAD image

Categories     Tomato     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 8

4c baby spinach
8 asparagus spears(2per serving)
6 plum tomatoes
30ml Olive Oil
4 slices proscuitto
1/8c rice wine vinegar
1/4c grapeseed oil
shaved romano for garnish

Steps:

  • Blanch trimmed asparagus spears for approximately 1-2 minutes and refresh immediately in ice water. Set aside. Cut plum tomatoes in half lengthwise, season with salt and pepper and grill cut side down on hot grill for 2 minutes, turning a quarterturn after 1 minute to make nice crossmarks. Remove and set aside. In a hot saute pan heat olive oil and quickly fry prosciutto on both sides until just crispy. Remove from heat. Wisk together grapeseed oil and white balsalmic vinegar, and toss vinegarette with spinach. Presentation- On each plate place 3 halves of grilled tomato, in a triangular position. Lay two spears of grilled asparagus over tomatoes in a X, this has created a base for the salad. Place a high pile of dressed spinach in the middle of the tomato formation, giving it height. Place a slice of crisp prosciutto carefully standing in front of spinach. Garnish with a few shavings of romano cheese on top of salad.

TOMATO AND SPINACH SALAD



TOMATO AND SPINACH SALAD image

Categories     Leafy Green     Tomato     No-Cook     Quick & Easy

Yield Makes 6 servings

Number Of Ingredients 10

3 Tomatoes, chopped
1 medium size cucumber, chopped
1 small red onion, chopped
1/4 cup freshly grated parmesean
1 tsp. pepper
1 tsp. salt
pinch of sugar
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 bag fresh spinach

Steps:

  • Mix first 9 ingredients in a medium mixing bowl. Chill if desired. Serve with Spinach.

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