Baby Spinach Pine Nut Salad With Creamy Bacon Dressing Recipes

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ROAST PUMPKIN, SPINACH AND FETA SALAD



Roast Pumpkin, Spinach and Feta Salad image

Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.

Provided by Nagi

Time 35m

Number Of Ingredients 10

600 g / 1.2 lb pumpkin ((after peeling), cut into 3cm / 1.25" cubes (Note 1))
1 1/2 tbsp olive oil
Salt and pepper
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
1/4 cup / 35g pine nuts ((Note 2))
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz feta (, crumbled (or more!!))

Steps:

  • Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
  • Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
  • Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  • Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  • Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Nutrition Facts : ServingSize 226 g, Calories 264 kcal

BABY SPINACH & PINE NUT SALAD WITH CREAMY BACON DRESSING



Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing image

I really enjoy spinach based salad with creamy dressings and this simple recipe is really great. Depending on the type of mayo you use this recipe can also be suitable for low carb diets. Serves four as a side salad, or 1-2 people as lunch. From a newspaper clipping.

Provided by EeeGee

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 slices bacon, trimmed of fat and cut into thirds
1/2 cup good quality whole egg mayonnaise (like Thomay)
1 1/2 tablespoons water
2 eggs
50 g pine nuts
150 g baby spinach leaves, washed and dried

Steps:

  • FOR THE DRESSING.
  • Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
  • Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
  • FOR THE SALAD.
  • Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
  • Rinse the eggs under cold water, peel and cut into wedges.
  • In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
  • TO SERVE.
  • Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
  • Drizzle with the dressing.

FRESH STRAWBERRY BALSAMIC VINEGAR



Fresh Strawberry Balsamic Vinegar image

Perfume vinegar with the sweetest berries of the season and whisk it up into a pretty pink vinaigrette.

Provided by Aimee

Categories     Condiments

Number Of Ingredients 3

2 cups strawberries (hulled)
2 teaspoons organic raw cane sugar
1 cup white balsamic vinegar

Steps:

  • Combine strawberries and sugar in a food processor or blender and puree until runny. It's okay to have some chunks.
  • Transfer strawberry mixture into a quart jar and pour in vinegar. Top jar with a lid and shake well.
  • Let strawberry infusion stand for an hour or so.
  • Shake vinegar once again and strain through a fine-mesh sieve into a pint jar. It will take about 10 minutes to completely drip through.Discard the strawberry solids.
  • Your strawberry vinegar is now ready to use or you can cover the jar with a lid and store, refrigerated, for a few weeks.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SPINACH, BACON AND PINE NUT PASTA



Spinach, Bacon and Pine Nut Pasta image

Taken from the BBC Good Food magazine. Easy to make and a lovely fresh lemon flavoured supper dish. Even nicer with homemade pasta.

Provided by Donnee

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lemon
3 tablespoons olive oil, plus extra for drizzling
300 g dry pasta, such as parpadelle
4 slices streaky bacon, cut into strips
50 g pine nuts
1 (225 g) bag Baby Spinach (remove thick stalks)

Steps:

  • Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season.
  • Fry the bacon (no oil should be necessary) until golden brown, about 2 minutes.
  • Add the pine nuts to the pan with bacon and stir until lightly toasted.
  • Now drain the pasta and fold in the spinach allowing it to wilt in the heat.
  • Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper).

Nutrition Facts : Calories 574, Fat 30.3, SaturatedFat 5.7, Cholesterol 15.4, Sodium 238.3, Carbohydrate 62.7, Fiber 5.4, Sugar 2, Protein 16.1

BABY SPINACH SALAD WITH PEANUT DRESSING



Baby Spinach Salad With Peanut Dressing image

Earthbound Farm Baby Spinach Salad with Peanut Dressing Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty spinach salad, inspired by Thai cuisine.

Provided by Oweazaer

Categories     Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 tablespoons creamy no-sugar-added peanut butter
2 teaspoons grated fresh gingerroot
1 grated lime, zest of
1 tablespoon fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
1/4 teaspoon Asian chili sauce
1 1/2 teaspoons soy sauce
1/4 cup toasted sesame oil
5 ounces earthbound farm organic Baby Spinach
1 earthbound farm organic carrot, shredded
1/4 cup chopped dry roasted salted peanuts or 1/4 cup sunflower seeds
1/2 cup chow mein noodles
1/2 small red bell pepper, cut into thin slivers

Steps:

  • Place the dressing ingredients in a blender and puree until smooth.
  • In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
  • Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

Nutrition Facts : Calories 371.9, Fat 30.1, SaturatedFat 4.3, Sodium 409.7, Carbohydrate 22.6, Fiber 3.7, Sugar 11.5, Protein 7.1

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD



Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach Salad image

The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.

Provided by Lucy - Bake Play Smile

Categories     Salads

Time 30m

Number Of Ingredients 10

600 g pumpkin (skin removed and cut into slices or chunks)
2 tbs olive oil
salt and pepper (to season)
75 g pine nuts
150 g baby spinach leaves
80 g feta (crumbled into small chunks)
1 tbs honey
2 tbs balsamic vinegar
2 tbs olive oil
salt and pepper (to season)

Steps:

  • Preheat oven to 200 degrees celsius (fan-forced).
  • Chop the pumpkin into small slices or chunks and remove the skin.
  • Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
  • Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
  • Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
  • Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
  • To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
  • Pour the dressing over the salad, toss to combine and serve immediately.

Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SIMPLE SPINACH SALAD



Simple Spinach Salad image

Easy Spinach Salad with Pine Nuts and Parmesan and a homemade dressing made with olive oil, freshly squeezed lemon juice, and black pepper. Ready in 15 minutes! The best salad for a family weeknight dinner.

Provided by Julia

Categories     Salad

Time 15m

Number Of Ingredients 7

3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 oz spinach (fresh)
1/3 cup pine nuts (toasted)
1/4 cup Parmesan cheese (shaved)

Steps:

  • Add dressing ingredients to a medium bowl. Whisk to emulsify.
  • Add spinach to a large bowl.
  • Toss with the salad dressing.
  • Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.

Nutrition Facts : Calories 203 kcal, Carbohydrate 3 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 206 mg, Fiber 1 g, ServingSize 1 serving

BABY SPINACH SALAD



Baby Spinach Salad image

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

Steps:

  • Whisk together the olive oil and the lemon juice.
  • Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
  • Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

CREAMY SPINACH AND BACON SALAD



Creamy Spinach and Bacon Salad image

Categories     Salad     Leafy Green     Pork     Appetizer     Side     Quick & Easy     Oscars     Bacon     Spinach     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as a first course

Number Of Ingredients 8

4 bacon slices
1 small garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon brown or white sugar
1/2 pound baby spinach
1/4 cup coarsely grated Parmesan (1 ounce)

Steps:

  • Cook bacon until crisp and drain on paper towels.
  • While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.

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