Green Salad With Spinach Artichokes And Avocado Recipes

ARTICHOKE SPINACH SALAD

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 14

Artichoke Spinach Salad image

Steps:

In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

12 cups torn fresh spinach
8 green onions, chopped
6 hard-boiled large eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

GREEN APPLE SPINACH SALAD

Don't fret over unexpected company. Here's a refreshing salad that's ready in 20 minutes. "It's healthy...and so good," says Rae Sorensen of Granby, Quebec. "I make sure to have all the ingredients on hand."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Green Apple Spinach Salad image

Steps:

In a large salad bowl, combine the spinach, apples and raisins. In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery salt. Drizzle over salad and toss to coat. Sprinkle with cashews. Serve immediately.

Nutrition Facts :

Ingredients

1 package (9 ounces) fresh baby spinach, torn
2 medium tart apples, chopped
1/4 cup golden raisins
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/2 cup chopped cashews

MY FAVORITE AVOCADO SALAD

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

My Favorite Avocado Salad image

Steps:

Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

AVOCADO-ARTICHOKE SALAD

Provided by Moira Hodgson

Categories quick, salads and dressings

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Avocado-Artichoke Salad image

Steps:

Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
Combine the vinegar, oil, salt and pepper for the dressing.
Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

4 large artichokes
2 ripe avocados
2 large ripe tomatoes
3 to 4 tablespoons red-wine vinegar (according to taste)
3/4 cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil

SPINACH AND ARTICHOKE SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Spinach and Artichoke Salad image

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.

Ingredients

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

SALAD WITH ARTICHOKES

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

Salad with Artichokes image

Steps:

In a large bowl, combine the mixed greens, onion, and artichoke hearts.
In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

Ingredients

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

More about "green salad with spinach artichokes and avocado recipes"

SPINACH & ARTICHOKE SALAD WITH PARMESAN VINAIGRETTE

Web Dec 11, 2019 Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside. Transfer 2 tablespoons vinaigrette …
From eatingwell.com
3/5 (3)
Total Time 15 mins
Servings 4
Calories 324 per serving

Line a sheet pan with paper towels or a clean dish towel. Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again. Arrange the artichokes in a single layer on the prepared pan (to remove moisture); set aside.
Divide the artichokes among 4 single-serving containers. Top each with one-fourth of the spinach. Seal the containers and refrigerate for up to 4 days.
In the morning before taking your lunch to go, slice 1 1/2 hard-boiled eggs and add to the meal-prep container. Dress with the vinaigrette and sprinkle with 1 tablespoon pistachios just before serving.

Green Salad With Spinach Artichokes And Avocado Recipes

ARTICHOKE SPINACH SALAD

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

GREEN APPLE SPINACH SALAD

Don't fret over unexpected company. Here's a refreshing salad that's ready in 20 minutes. "It's healthy...and so good," says Rae Sorensen of Granby, Quebec. "I make sure to have all the ingredients on hand."

MY FAVORITE AVOCADO SALAD

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

AVOCADO-ARTICHOKE SALAD

SPINACH AND ARTICHOKE SALAD

SALAD WITH ARTICHOKES

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

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