Spinach Salad With Red Currant Vinaigrette Recipes
SPINACH SALAD WITH RED CURRANT VINAIGRETTE
This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations.
Provided by A Fork in the Trail
Categories Salad Dressings
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
- Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
Nutrition Facts : Calories 126.6, Fat 0.5, SaturatedFat 0.1, Sodium 67.9, Carbohydrate 30.4, Fiber 3.3, Sugar 20.8, Protein 2.8
FENNEL, SPINACH, ORANGE SALAD WITH A RED CURRANT VINAIGRETTE
Just a nice twist for a every night salad or dinner party. This is the most simple elegant salad, but just think ... canned mandarin oranges, a bag of baby spinach and a jar of current jelly, a few other ingredients and you that is it. I love to garnish this with a little feta, but that is up to you. To me it just makes the salad.
Provided by SarasotaCook
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
- Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
- Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
- This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.
Nutrition Facts : Calories 150, Fat 5.7, SaturatedFat 3.8, Cholesterol 22.3, Sodium 478.8, Carbohydrate 21.5, Fiber 3.1, Sugar 12.6, Protein 5.5
SPINACH SALAD WITH PECORINO, PINE NUTS, AND CURRANTS
Provided by Maria Helm Sinskey
Categories Salad Cheese Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Currant Pine Nut Spinach Healthy Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
- Toss spinach with vinaigrette in large bowl. And cheese and toss.
SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE
Categories Salad Leafy Green Onion Broil Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 12
Steps:
- For Vinaigrette:
- Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
- For Salad:
- Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
- Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.
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