Best 5 Artichoke Spinach Salad Recipes
Indulge your taste buds in a delightful culinary journey with this guide to creating the perfect artichoke spinach salad. Whether you're a seasoned salad connoisseur or just starting your exploration of healthy and flavorful dishes, this article will provide you with the inspiration, tips, and tricks needed to craft a salad that will impress your palate and leave you craving more. Discover the secrets to balancing flavors, textures, and colors, while learning how to select the freshest ingredients that will elevate your salad to a gourmet experience. Get ready to tantalize your taste buds with a symphony of flavors in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH ARTICHOKE PASTA SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
HOT SPINACH AND ARTICHOKE SALAD
This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.
Provided by EMLUCIA
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
- Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g
ARTICHOKE SPINACH SALAD
The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD
Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first three ingredients in the bottom of a serving bowl.
- Add remaining ingredients to the bowl and toss till well combined.
- Season with salt and pepper and serve.
- This makes 8 side dishes.
ARTICHOKE AND SPINACH SALAD
Make and share this Artichoke and Spinach Salad recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Time 10m
Yield 1 salad
Number Of Ingredients 5
Steps:
- Mix oil, vinegar and cheese.
- Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
- Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
- Serve with the dressing.
- This dressing works well with other salad greens.
Tips:
- Use fresh baby spinach for the best flavor and texture.
- If you don't have artichoke hearts, you can substitute canned or frozen artichoke hearts, just be sure to drain and rinse them well.
- Use a variety of nuts for added flavor and texture. Some good options include walnuts, pecans, almonds, and pistachios.
- For a more flavorful dressing, use freshly squeezed lemon juice and balsamic vinegar.
- Serve the salad immediately after dressing it to prevent the spinach from wilting.
- If you want to add some extra protein to the salad, you can add grilled chicken, shrimp, or tofu.
- This salad is also a great make-ahead lunch or dinner option. Just assemble the salad and dressing in a jar or container and store it in the refrigerator for up to 3 days.
Conclusion:
Artichoke and spinach salad is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. With its bright flavors and fresh ingredients, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and refreshing salad, give this artichoke and spinach salad a try. You won't be disappointed!
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