Spinach Wrapped Flounder And Warm Lentil Salad With Cucumber Yogurt Sauce Recipes

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SPINACH CUCUMBER SALAD WITH YOGURT DRESSING



Spinach Cucumber Salad With Yogurt Dressing image

The delicious yogurt dressing in this recipe is flavored with mint, and the salad goes very well served with a spicy meal. It was adapted from a recipe in a Fine Cooking publication. Note: the dressing requires chill time. Be sure to make the salad ahead of time. The chill time is not included in the preparation or cooking time listed.

Provided by PanNan

Categories     Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons lemon juice, fresh squeezed
1 teaspoon honey
3 tablespoons yogurt (use Greek style yogurt or whole-milk yogurt)
5 tablespoons olive oil
2 tablespoons of fresh mint, chopped
salt and pepper
8 cups baby spinach leaves, tightly packed
2 cucumbers, peeled and seeded, halved (lengthwise)
1/4 medium red onion, halved (lengthwise)

Steps:

  • Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
  • Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

Nutrition Facts : Calories 101.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 0.7, Sodium 28.6, Carbohydrate 5.5, Fiber 1.2, Sugar 2.6, Protein 1.6

LENTILS WITH SPINACH



Lentils with Spinach image

This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

Steps:

  • In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
  • Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g

SPINACH-WRAPPED FLOUNDER AND WARM LENTIL SALAD WITH CUCUMBER YOGURT SAUCE



Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber Yogurt Sauce image

Categories     Blender     Fish     Bake     Yogurt     High Fiber     Feta     Mint     Cucumber     Spinach     Lentil     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 1/2 pounds fresh spinach (about 2 medium bunches), stems discarded and leaves washed, rinsed thoroughly, and drained
1 cup dried lentils, picked over
1 small red onion, chopped (about 1 cup)
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1 cup plain yogurt
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1/2 large seedless cucumber (about 3/4 pound)
six 6- to 7- ounce flounder fillets
1/2 cup loosely packed fresh mint leaves (about 1 bunch), chopped
1/2 cup crumbled feta cheese (about 2 ounces)
Garnish: mint sprigs

Steps:

  • Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
  • In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl.
  • While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste.
  • Cook lentil mixture, stirring, until just heated through and keep warm.
  • In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
  • Preheat oven to 400°F. and lightly oil a shallow baking pan.
  • Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
  • Stir remaining mint into sauce and stir feta into lentil mixture.
  • Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs.

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