SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
- Divide evenly between six plates and garnish with peppers and pinon.
SPINACH SALAD WITH CHILI LIME DRESSING
With jicama, avocado and sunflower seeds tossed in a spicy dressing, this is not your typical spinach salad. From Southern Living.
Provided by LonghornMama
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
- Combine spinach, avocado and jicama in large bowl; set aside.
- Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
- Drizzle dressing over salad and toss gently to coat.
- Sprinkle with sunflower kernels; serve immediately.
CHURRASCO ON A BED OF BABY SPINACH TOSSED IN LIME DRESSING
Savory pan-seared skirt steak cooked to perfection with baby spinach salad tossed in a zesty homemade lime dressing. Serve with a red wine, such as Redgate Shiraz.
Provided by La Cocina De Christine
Categories Everyday Cooking
Time 41m
Yield 4
Number Of Ingredients 16
Steps:
- Mix 2 tablespoons olive oil, balsamic vinegar, 1 tablespoon kosher salt, 1 tablespoon black pepper, garlic, sazon seasoning, and red pepper flakes together in a large bowl. Add flank steak; mix until well-coated.
- Heat a large skillet over medium-high heat. Add steak in a single layer; cook until browned, about 3 minutes per side.
- Whisk remaining 2/3 cup olive oil, juice of 2 limes, zest of 1 lime, remaining 1 tablespoon kosher salt, remaining 1 tablespoon black pepper, and garlic powder in a large bowl to make dressing.
- Place onion, baby spinach, tomatoes, mozzarella cheese, and basil in bowl with dressing; toss until combined. Serve salad with steak.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15.8 g, Cholesterol 61.8 mg, Fat 53 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 11.2 g, Sodium 3172.3 mg, Sugar 6.5 g
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
CHURRASCO ON A BED OF BABY SPINACH TOSSED IN LIME DRESSING
Savory pan-seared skirt steak cooked to perfection with baby spinach salad tossed in a zesty homemade lime dressing. Serve with a red wine, such as Redgate Shiraz.
Provided by La Cocina De Christine
Categories Everyday Cooking
Time 41m
Yield 4
Number Of Ingredients 16
Steps:
- Mix 2 tablespoons olive oil, balsamic vinegar, 1 tablespoon kosher salt, 1 tablespoon black pepper, garlic, sazon seasoning, and red pepper flakes together in a large bowl. Add flank steak; mix until well-coated.
- Heat a large skillet over medium-high heat. Add steak in a single layer; cook until browned, about 3 minutes per side.
- Whisk remaining 2/3 cup olive oil, juice of 2 limes, zest of 1 lime, remaining 1 tablespoon kosher salt, remaining 1 tablespoon black pepper, and garlic powder in a large bowl to make dressing.
- Place onion, baby spinach, tomatoes, mozzarella cheese, and basil in bowl with dressing; toss until combined. Serve salad with steak.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15.8 g, Cholesterol 61.8 mg, Fat 53 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 11.2 g, Sodium 3172.3 mg, Sugar 6.5 g
CITRUS SPINACH SALAD
Grapefruit and orange segments add zest to this delightful salad that's tossed with a pleasant honey-lime dressing. It's perfect for a springtime luncheon or shower. -Pauline Taylor, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.
Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
SIMPLE ITALIAN SPINACH SALAD
"While the fish is marinating, I toss together a big bowl of Italian Spinach Salad," Judy relates. "Prepared Italian dressing makes this twist on traditional wilted spinach salad simple ti fix. I usually have a hard-cooked egg ready in the refrigerator, and the dressing just takes seconds to heat."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave-safe bowl, heat salad dressing on high for 30-45 seconds or until warm. Pour over the salad and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 357mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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