Quick Spinach Salad With Sprouts Recipes

QUICK SPINACH SALAD WITH SPROUTS

Quick Spinach Salad with Sprouts image

Make and share this Quick Spinach Salad with Sprouts recipe from Food.com.

Provided by Dine Dish

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb spinach
2 tablespoons water
1/2 cup alfalfa sprout
1 clove garlic, minced
1/4 cup feta cheese, crumbled
1 teaspoon Dijon mustard
2 tablespoons sunflower seeds
salt
2 tablespoons olive oil
black pepper, Freshly Ground
2 tablespoons lemon juice

Steps:

Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
Trim, wash and dry spinach.
Tear into bite-sized pieces to make about 10 cups, lightly packed.
Place in salad bowl.
Add alfalfa sprouts, cheese and sunflower seeds.
In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
MIx well.

Nutrition Facts : Calories 93.8, Fat 7.7, SaturatedFat 1.7, Cholesterol 5.6, Sodium 139.8, Carbohydrate 4.2, Fiber 2, Sugar 0.8, Protein 3.9

BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé

Brussels Sprout Leaf and Baby Spinach Sauté image

This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.

Provided by Tara Parker-Pope

Categories easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound brussels sprouts
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or Champagne vinegar
1 tablespoon maple syrup
4 cups baby spinach
2 generous pinches of sea salt
1/2 cup Marcona almonds

Steps:

Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Sprinkle with the salt and Marcona almonds and serve immediately.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Spinach Salad With Cashews & Bean Sprouts image

This salad is so fresh and healthy, it's my sister Francine's recipe. She's introduced us to this salad by bringing it to our family reunions for years. It's now one of my favorites. Bring it at a party and everyone will ask you for the recipe.

Provided by Chouny

Categories Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces Baby Spinach
3 ounces bean sprouts
3 ounces iceberg lettuce (chopped)
1 cup mushroom (sliced)
1 cup cooked rice
2/3 cup cashews
3/4 cup red pepper (thinly sliced)
1/4 cup green onion (chopped)
1/4 cup soya sauce
1/2 cup vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon balsamic vinegar
1 garlic clove (minced)

Steps:

in large bowl, gently mix all ingredients of the salad.
Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

Nutrition Facts : Calories 337.8, Fat 27.8, SaturatedFat 4.1, Sodium 794.2, Carbohydrate 18.8, Fiber 2.3, Sugar 3, Protein 6.3

SPINACH AND SPROUT SALAD

Spinach and Sprout Salad image

Categories Salad Leafy Green Onion Tomato Side No-Cook Vegetarian Quick & Easy Low Cal Spinach Summer Healthy Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 red onion
For dressing
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon powdered mustard or 2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 pint vine-ripened cherry tomatoes
4 cups mixed crunchy sprouts* such as pea and lentil
3/4 pound baby spinach
*available at specialty produce markets and some natural foods stores and supermarkets

Steps:

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
Make dressing while onion is chilling
In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

BEAN SPROUT SPINACH SALAD

Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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