Spinach Basil Salad Recipes

AMAZING CUCUMBER BASIL SALAD

Steps:

• Run spinach and basil through a food processor until finely chopped.
• Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

SPINACH, TOMATO & BASIL SALAD

Steps:

• Toss spinach with all remaining ingredients except dressing.
• Add dressing; mix lightly.
• Refrigerate 30 min.

SPINACH BASIL PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

SPINACH & BASIL SALAD WITH TOMATOES, CANDIED WALNUTS & WARM BACON DRESSING

Steps:

• In a large salad bowl, toss the spinach and basil. Cut each slice of bacon into thirds. Cook in a medium skillet over medium to medium-high heat, stirring occasionally, until crisp; drain on paper towels. Reserve 1 Tbs. of the bacon fat. Crumble the bacon into pieces.
• In a medium metal bowl, whisk the vinegar with the mustard. Slowly whisk in 1/3 cup of the oil and then whisk in the 1 Tbs. bacon fat. Season to taste with sea salt and pepper. Set aside in a warm place.
• Position an oven rack as close as possible to the broiler element. Put a heavy-duty rimmed baking sheet on the rack and heat the broiler to high. Toss the tomatoes with the remaining 2 tsp. olive oil, the herbes de Provence, dehydrated garlic, and kosher salt. Pour the tomatoes onto the hot pan and broil, stirring occasionally, until the skins are cracked and blistered and the flesh is warmed through, 4 to 5 minutes. Turn off the broiler. Transfer the tomatoes with a slotted spoon to the bowl with the salad dressing. Stir to coat and mix the seasonings into the dressing. Put the bowl in the oven to keep warm until ready to serve.
• Just before serving, transfer the tomatoes from the dressing to another bowl with a slotted spoon. Whisk the dressing to recombine. Add half of the bacon to the greens. Drizzle the greens with 3 Tbs. of the dressing and toss lightly to coat. Add more dressing only if needed; don't overdress the salad. Mound the greens on four salad plates. Garnish with the tomatoes, the remaining bacon, and some of the candied walnuts (you'll have leftovers for snacking). Serve immediately.

SPINACH BASIL SALAD

Steps:

• Sauté the garlic and prosciutto in the olive oil until prosciutto is crispy and garlic is soft.
• Pour the oil in a jar with the balsamic and shake to mix.
• Season to taste.
• Gently toss the leaves together in a bowl, pour the warm dressing over and toss again.
• Sprinkle with pine nuts and grated cheese.
• Garnish with croutons and tiny cherry tomatoes.
• Add grilled or poached chicken or salmon, if desired, and serve.

SPINACH SALAD WITH STRAWBERRIES AND BASIL

Steps:

• Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
• Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
• Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.

SPINACH SALAD WITH BASIL

Steps:

• place the spinach and basil into a salad bowl and mix them together
• heat a small pan over medium-high heat and add the 1/8 cup olive oil
• once the oil is hot, add the prosciutto and garlic.
• cook the for about 3 to 4 minutes
• remove the pan from heat and pour it over the salad
• sprinkle the salad with freshly grated parmesan cheese and serve

WARM SPINACH AND BASIL SALAD

Steps:

• Combine the spinach and basil in a large salad bowl.
• Heat the olive oil in a skillet over medium heat.
• Add the garlic and pine nuts; mix well.
• Sauté until the pine nuts are brown.
• Add the prosciutto; mix well.
• Cook just until heated through, stirring constantly.
• Pour over the spinach mixture, tossing to coat.
• Season with the salt and pepper; sprinkle with the Parmesan cheese.

SPINACH & BASIL PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat, once the water is boiling, stir in the bow tie pasta and return to a boil.
• Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12-15 minutes or to your liking them rinse with cold water to cool and drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more, remove from heat.
• Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and toss again.
• Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

SPINACH SALAD WITH LAMB AND BASIL

Steps:

• Trim and tie lamb. Season lamb with salt and pepper and in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
• Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
• In another bowl coarsely crumble goat cheese and gently stir together with 2 tablespoons oil and 1 tablespoon basil. Chill goat cheese, covered, until assembling salad.
• In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to room temperature before assembling salad.
• Preheat oven to 450°F.
• Heat an ovenproof heavy skillet (preferably cast-iron) over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F. for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours and up to 1 day. Cut lamb into thin slices.
• Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

SPINACH SALAD WITH BASIL DRESSING

Steps:

• Preheat oven to 450 degres Fahrenheit (230 degrees Celsius).
• Spread the cubed sweet potato on one baking sheet and the cubed zucchini on a second. Drizzle both with olive oil and sprinkle with salt, pepper, and garlic powder. Place both pans in the oven. Roast the zucchini for 15 minutes and the sweet potato for 30 minutes.
• Lower oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Place beef fry on a baking sheet and place in the oven for 30 minutes.
• Combine dressing ingredients in a small bowl.
• Place spinach leaves in a large bowl. Add cooked quinoa, roasted veggies, and beef fry.
• Drizzle with dressing.