Balsamic Spinach Recipes

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

BALSAMIC-PARMESAN SAUTéED SPINACH

Steps:

• Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.

SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Rinse and dry your spinach. Transfer to a large salad bowl.
• Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
• In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
• Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.

AIR-FRYER ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH

Steps:

• Preheat air fryer to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. In batches if necessary, place salmon on greased tray in air-fryer basket. Cook until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

BALSAMIC SPINACH

Steps:

• Heat oil in sauce pan.
• Saute garlic slivers in oil.
• Add spinach and coat with oil and to heat through.
• Put spinach in serving bowl and drizzle with balsamic vinegar.

VEGAN SPINACH SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• Prepare salad ingredients by chopping them and adding to a salad bowl.
• Whisk together the dressing ingredients or shake together in a jar.
• Toss the salad with dressing before serving and enjoy!

BALSAMIC-SALMON SPINACH SALAD

Steps:

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

MY FAVORITE SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
• While chicken is cooking, you can prepare the salad ingredients.
• To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining cheese.

SPINACH WITH BALSAMIC VINEGAR

Steps:

• Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt.
• Remove from heat and drain thoroughly.
• Season with salt and pepper to taste.
• Combine melted butter (margarine) and vinegar.
• Mix in butter and vinegar just before serving.

BALSAMIC-GARLIC SPINACH AND MUSHROOMS

Steps:

• Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
• Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

SPINACH RASPBERRY SALAD WITH BALSAMIC REDUCTION

Steps:

• Place the balsamic vinegar in a small pot. Bring to a simmer for 5 to 10 minutes to reduce it. Let cool.
• Mix together the lemon juice, oil and honey with a pinch of pepper. Set aside.
• Place the spinach in a large serving bowl, pour over the lemon and honey dressing and toss the leaves.
• Place the raspberries and slivered almonds on top of the spinach and top with shaved parmesan.
• Use a spoon to drizzle over the balsamic reduction and finish with a little freshly grated black pepper.

BALSAMIC CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Place a large skillet over medium-high heat, add bacon, and cook until browned and crisp. Remove to a plate and crumble or chop into small pieces. Leave bacon fat in the pan.
• While the bacon cooks, sprinkle the chicken breasts on both sides with garlic powder, salt, and pepper. Place flour on a shallow plate. Dredge each piece of chicken through it to coat on both sides, shaking gently to remove excess flour.
• After removing the bacon, add chicken to the skillet and cook 3-4 minutes on each side, until cooked through. Add a drizzle of olive oil if the pan starts to look dry. Remove chicken and set aside along with the bacon.
• Add another drizzle of olive oil to the skillet, followed by the mushrooms. Cook for 5-6 minutes, until dry and nicely browned. Turn down the heat if needed. Transfer mushrooms to the same plate as bacon and chicken.
• Add broth and balsamic vinegar to the pan, scraping to release any browned bits. Bring sauce to a simmer and cook 1-2 minutes, until slightly reduced. Add cream and stir until the sauce is smooth.
• Return chicken, bacon, and mushrooms to the pan. Cook for 2-3 minutes to thicken sauce more and warm the chicken. Add spinach and cook 1 minute more to let it wilt. Serve and enjoy!

SAUTEED SPINACH IN BALSAMIC VINEGAR

Steps:

• 1. How to make it: In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.