Spinach And Artichoke Salad Recipes

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ARTICHOKE SPINACH SALAD



Artichoke Spinach Salad image

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 14

12 cups torn fresh spinach
8 green onions, chopped
6 hard-boiled large eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

Steps:

  • In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

HOT SPINACH AND ARTICHOKE SALAD



Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
  • Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

ARTICHOKE SPINACH SALAD



Artichoke Spinach Salad image

This might have been in TOH, but my neighbor made this recently for pitch-in party. It was so pleasing to the eye and colorful, that we all enjoyed it even before eating. The dressing was just perfect, used sparingly, and everyone copied her recipe.

Provided by NurseJaney

Categories     Spinach

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

12 cups fresh spinach, torn
8 scallions, chopped
6 hard-boiled eggs, sliced
1/2 lb fresh mushrooms, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 (6 1/2 ounce) jar marinated artichokes, drained and quartered
8 slices bacon, cooked and crumbled
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon onion, grated
1 cup vegetable oil

Steps:

  • Combine first 7 ingredients in a large bowl.
  • For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
  • Cover and process until smooth.
  • While processing, gradually add oil in a steady stream.
  • Drizzle over salad.
  • Gently toss to coat.
  • Refrigerate leftover dressing.

Nutrition Facts : Calories 402.1, Fat 33.5, SaturatedFat 6.6, Cholesterol 139.5, Sodium 399.4, Carbohydrate 18.4, Fiber 2.9, Sugar 11.9, Protein 8.7

SPINACH-ARTICHOKE DIP POTATO SALAD RECIPE



Spinach-Artichoke Dip Potato Salad Recipe image

This spinach-artichoke dip potato salad is a favorite that was the winner of the Southern Living 2012 Side Dish Smackdown for Best Potato Salad.

Provided by Southern Living Test Kitchen

Time 1h10m

Number Of Ingredients 15

3 pounds small red potatoes
1 (9-oz.) package frozen chopped spinach
1 (8-oz.) package cream cheese, softened
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced
2 teaspoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (6-oz.) jars marinated artichoke hearts, drained and chopped
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped red onion
1 1/2 cups coarsely crushed kettle-cooked potato chips

Steps:

  • Cook potatoes in boiling water to cover 20 to 25 minutes or just until tender. Drain; cool 15 minutes. Cut into cubes.
  • Cook spinach according to package directions, and press between paper towels.
  • Whisk together cream cheese and next 8 ingredients in a large bowl. Stir in artichoke hearts, next 2 ingredients, and spinach; gently stir in potatoes. Sprinkle with potato chips; serve immediately.

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD



Warm Rice, Artichoke, Spinach, and Chicken Salad image

This is a recipe I came up with after looking at a few other recipes and not finding the perfect combination for what I wanted. This uses a rice cooker so please make it easy on yourself and buy one if you don't already own one; they're completely amazing.

Provided by Kameron

Categories     Salad     Grains

Time 1h5m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
½ cup pine nuts
1 lemon, zested
1 teaspoon vegetable bouillon (such as Knorr®)
½ teaspoon ground turmeric
2 cups rice
4 cups water
1 bunch green onions
¼ cup torn fresh basil leaves
10 small thinly sliced fresh mushrooms
1 bunch fresh spinach, roughly chopped
2 cups diced cooked chicken breast
1 cup roughly chopped marinated artichoke hearts
1 cup shredded Parmesan cheese
ground black pepper to taste

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
  • Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
  • Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 46.7 g, Cholesterol 37 mg, Fat 13.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 3.4 g, Sodium 303.2 mg, Sugar 2.3 g

SPINACH & ARTICHOKE PASTA SALAD



Spinach & artichoke pasta salad image

0.5-2PP, 2SP blue & green, 1SP per 2 servings- purple *when using whole wheat pasta

Provided by Drizzle

Categories     Side Dish

Time 15m

Number Of Ingredients 10

3 cups pasta *measured dry (I used rotini SP reference-27SP)
2.5 cups chopped spinach *I used fresh
6 oz jar artichoke (drained and chopped)
1/2 cup non fat plain greek yogurt
1/2 cup fat free sour cream
1/4 cup light mayonnaise
2 garlic cloves (diced)
1/3 cup chopped red onion
1/3 cup grated parmesan cheese
Dash of salt & pepper

Steps:

  • Cook pasta according to the box, drain and then run under cold water.
  • Add all of the ingredients to the cold pasta and mix well.
  • Keep refrigerated, makes 16- 1/2 cup servings

SPINACH AND ARTICHOKE SALAD



Spinach and Artichoke Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano

Steps:

  • Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

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