Baby Spinach Fresh Pea And Feta Cheese Salad Recipes
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
WARM SPINACH SALAD WITH PEAS AND FETA
This spinach salad is the perfect salad to serve with grilled meat, chicken or fish and is packed full of good-for-you greens.
Provided by Alida Ryder
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat a few teaspoons of oil and add the sugar snap peas.
- Allow to char on both sides then remove from the pan.
- Add the frozen peas to the pan and cook until warmed through.
- Place washed and dried baby spinach leaves in a large bowl/serving dish, top with the cooked peas and crumble over the feta cheese.
- Whisk together the olive oil, lemon juice, Parmesan cheese, garlic, salt and pepper. Pour over the salad, toss and serve.
Nutrition Facts : Calories 188 kcal, Carbohydrate 18 g, Protein 12 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 448 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
SPINACH SALAD WITH FETA CHEESE
I found this salad on the web and made a couple of changes in it. This was the salad I made on our 25th wedding anniversary! Update: I submitted this recipe to Taste of Home Light & Tasty and it was published in the December/January 2008 issue.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
- Whisk together the vinegar, olive oil, garlic, salt and pepper.
- Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD
Steps:
- You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.
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SPINACH, PEA AND BROCCOLINI SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- 1. Remove peas from their pods. Bring a large pot of salted water to the boil. Blanch broccolini until al dente, about four minutes. Remove using tongs and refresh in iced water. Bring the water to boil again and blanch the peas until al dente, about three to five minutes. Drain and refresh in iced water. Drain both vegetables well. Trim a little off the thick ends of the broccolini then cut on an angle into bite sized pieces.
- 2. Cut the roots off the mâche. Thoroughly wash and dry the mâche, spinach and mint leaves. Roughly tear mint leaves.
- 4. Place all ingredients together in a mixing bowl with the dressing. Gently combine and present in a large serving bowl to share.
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Cuisine Modern EuropeanCategory SideServings 4Total Time 11 mins
- Cook the peas in a pot of boiling water for 1 minute. Drain then plunge immediately into a large bowl of icy water.
- Arrange spinach leaves on a large platter, scatter peas over the top, then crumble feta over the peas.
- Sprinkle with shredded mint and dress to taste with extra virgin olive oil, lemon juice and freshly cracked black pepper.
COUNTDOWN | EASY PEA, MINT AND FETA SALAD RECIPE
From shop.countdown.co.nz
Servings 4Total Time 14 minsCategory Dinner
- Cook the peas in a pot of boiling water for 4 minutes. Drain then plunge immediately into a large bowl of icy water. Once cooled, drain again.
- Arrange spinach leaves on a large platter, scatter peas over the top, then crumble feta over the peas.
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From foolproofliving.com
5/5 (1)Total Time 25 minsCategory SaladCalories 353 per serving
- To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.
- To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.
- To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.
- To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.
QUINOA SPINACH SALAD WITH TOMATOES AND FETA - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (7)Total Time 23 minsCategory Salad, Side DishCalories 257 per serving
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together or add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
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