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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
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
Provided by Food Network
Time 15m
Number Of Ingredients 17
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
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
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
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
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
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
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
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
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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