Hearty Pita Spinach Salad Recipes

Steps:

• Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
• Serves: 3
• Calories: 365
• Total Fat: 23 grams
• Saturated Fat: 3 grams
• Protein: 7 grams
• Total carbohydrates: 37 grams
• Sugar: 4 grams
• Fiber: 7 grams
• Cholesterol: 0 milligrams
• Sodium: 716 milligrams

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Steps:

• Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.

Steps:

• Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

Steps:

• In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. In a salad bowl, combine the spinach, beef, tomatoes, cheese, mushrooms, salt and pepper. Drizzle with salad dressing; toss to coat.