On The Go Spinach Pita Salad Recipes
SPINACH-PITA SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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
Nutrition Facts : Calories 365 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 716 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 7 grams, Sugar 4 grams
SPINACH-PEPITA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
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.
SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS
Categories Salad Cheese Leafy Green Quick & Easy Spring Summer Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- Make the croutons:
- Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
- In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.
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