SPINACH RED ONION SALAD RECIPES

Name: Spinach and Red Onion Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: fresh spinach leaves, washed and spun dry; 1 medium red onion, thinly sliced; freshly grated parmesan cheese; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; freshly ground black pepper, to taste; garlic-flavored croutons

SPINACH AND RED ONION SALAD RECIPE - FOOD.COM

Spinach and Red Onion Salad Recipe - Food.com image

This simple salad was one of the first that my mother in law served to me. She has a way with spinach!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

fresh spinach leaves, washed and spun dry
1 medium red onion, thinly sliced
freshly grated parmesan cheese
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste
garlic-flavored croutons

Steps:

Place spinach in large bowl.
Top with onions, cheese, and dressing.
Add croutons.
Toss and serve.

Nutrition Facts : Calories 252.5, FatContent 27, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 2.8, CarbohydrateContent 2.6, FiberContent 0.5, SugarContent 1.2, ProteinContent 0.3

SPINACH, MUSHROOM, AND RED-ONION SALAD RECIPE | MARTHA STEWART

Spinach, Mushroom, and Red-Onion Salad Recipe | Martha Stewart image

A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 25 minutes

Prep Time 10 minutes

Number Of Ingredients 8

Ingredients

1 baguette (8 ounces), cubed
6 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
10 ounces white mushrooms, trimmed and thinly sliced
10 ounces baby spinach
1 medium red onion, halved and thinly sliced

Steps:

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

Nutrition Facts : Calories 201 g, FatContent 11 g, FiberContent 2 g, ProteinContent 5 g

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