Best 6 Baby Spinach Palak Salad Recipes

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Baby spinach palak salad is a refreshing and nutritious dish that can be enjoyed as a light meal or as a side dish. Made with fresh baby spinach, this salad is packed with vitamins, minerals, and antioxidants. The addition of other vegetables, fruits, and nuts makes it a colorful and flavorful dish that is sure to please everyone at the table. Whether you're looking for a healthy and satisfying lunch option or a side dish that will complement your main course, baby spinach palak salad is a great choice.

Here are our top 6 tried and tested recipes!

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS



Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

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.

BABY SPINACH SALAD WITH STILTON "CAESAR" DRESSING



Baby Spinach Salad with Stilton

Provided by Food Network

Time 15m

Number Of Ingredients 17

1/2 cup anchovies
1/2 cup capers
1/2 tablespoon dry mustard
1/2 tablespoon Dijon mustard
1/2 tablespoon chopped garlic and shallots
1/2 tablespoon hot sauce
1/2 tablespoon Worchestershire sauce
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup crumbled Stilton cheese
4 egg yolks*
1/2 cup balsamic vinegar
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/2 cup grated Parmigiano-Reggiano (for tuiles)
1/2 cup Stilton "Caesar" Dressing (recipe above)
1 pound baby spinach
1/2 cup crumbled Stilton blue cheese

Steps:

  • Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
  • For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

BABY SPINACH SALAD



Baby Spinach Salad image

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

Steps:

  • Whisk together the olive oil and the lemon juice.
  • Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
  • Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

BABY SPINACH SALAD WITH LEMON AND PARMESAN



Baby Spinach Salad With Lemon and Parmesan image

I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, halved
6 ounces very fresh Baby Spinach
1 chunk parmesan cheese
1 teaspoon coarse salt (I used Kosher salt)
fresh ground black pepper

Steps:

  • Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
  • Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
  • Divide the salad among 4 plates.
  • Shave the cheese in wide sheets over each salad with a vegetable peeler.
  • Season with salt and pepper and serve.

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH



Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  • Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  • When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

POMEGRANATE & BABY SPINACH SALAD



Pomegranate & Baby Spinach Salad image

I toss together greens, blue cheese, pomegranate seeds and toasted hazelnuts for this elegant salad. You won't want to serve it without the tongue-tingling, made-from-scratch dressing. -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 package (6 ounces) fresh baby spinach
2 cups torn Bibb lettuce
1 cup (4 ounces) crumbled blue cheese
1/2 cup pomegranate seeds
1/2 cup coarsely chopped hazelnuts, toasted
DRESSING:
2 tablespoons canola oil
2 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the spinach, lettuce, cheese, pomegranate seeds and hazelnuts. , In a small bowl, whisk the dressing ingredients. Drizzle over spinach mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • For the best flavor, use fresh baby spinach. If you can't find baby spinach, you can use regular spinach, but be sure to remove the tough stems.
  • To make the salad more colorful, add some other vegetables, such as cherry tomatoes, cucumber, or red onion.
  • For a more flavorful dressing, use a combination of olive oil, lemon juice, and honey. You can also add a touch of garlic or ginger.
  • If you're making the salad ahead of time, be sure to store it in an airtight container in the refrigerator. The salad will keep for up to 3 days.

Conclusion:

Baby spinach salad is a delicious and healthy side dish or main course. It's packed with nutrients, including vitamins A, C, and K, as well as iron and folate. The salad is also low in calories and fat, making it a great choice for people who are watching their weight.

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