SPINACH AND BEET SALAD RECIPES

Name: Baby Spinach Salad with Mandarin Orange and Red Onions
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 8 ounces baby spinach, about 5 to 6 cups; 1 cup mandarin oranges, drained; 1/2 cup chopped red onions; 1 tablespoon orange marmalade; 2 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil, eyeball the amount; Salt and pepper

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIO…

Baby Spinach Salad with Mandarin Orange and Red Onio… image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE RECIPE: HOW TO ...

Roasted Beet Salad with Orange Vinaigrette Recipe: How to ... image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 vegetable

More about "spinach and beet salad recipes"

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIO…

From foodnetwork.com
Reviews 4.7
Total Time 5 minutes
Category side-dish

When you are ready to serve, pour the dressing over salad and season with salt and pepper.

See details

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE RECIPE: HOW TO ...

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Lunch
Calories 125 calories per serving

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

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