JAMIE'S CRANBERRY SPINACH SALAD RECIPE | ALLRECIPES
Everyone I have made this for RAVES about it! It's different and so easy to make!
Provided by Jamie Hensley
Categories Spinach Salad
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 30.4 g, CholesterolContent 3.8 mg, FatContent 23.5 g, FiberContent 3.6 g, ProteinContent 4.9 g, SaturatedFatContent 3.4 g, SodiumContent 58.1 mg, SugarContent 23.2 g
VEGAN STUFFED PEPPERS RECIPE - BBC GOOD FOOD
Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs in plenty of flavour. Serve with a fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
- Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
- Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
Nutrition Facts : Calories 285 calories, FatContent 14 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.79 milligram of sodium
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VEGAN STUFFED PEPPERS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Calories 285 calories per serving
- Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
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