Best 3 Baby Spinach With Warm Olive Oil And Walnuts Recipes

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Within the realm of culinary arts, the combination of baby spinach, warm olive oil, and walnuts has emerged as a symphony of flavors that both tantalizes the palate and nourishes the body. This delectable dish, often hailed as a culinary masterpiece, transcends the boundaries of mere sustenance, offering an experience that delights the senses and promotes well-being. Prepare to embark on a culinary journey as we delve into the art of crafting this exquisite dish, uncovering the secrets behind its captivating allure and unraveling the culinary magic that transforms simple ingredients into an extraordinary culinary creation.

Let's cook with our recipes!

BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS



Baby Spinach with Warm Olive Oil and Walnuts image

Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 5

2 ounces walnuts (about 3/4 cup)
1/3 cup extra-virgin olive oil
6 ounces baby spinach, washed well (about 6 cups packed)
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
  • Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.

SPINACH AND WALNUTS



Spinach and Walnuts image

I made this up about 18 years ago while visiting my aunt. She had purchased 10 pounds of fresh spinach and didn't know what to do with it!

Provided by Jenni Wallace

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup finely chopped onion
2 cloves garlic, finely minced
2 tablespoons good fruity olive oil
1/4 teaspoon red pepper flakes (optional)
1 cup chopped walnuts
1 lb well cleaned fresh spinach
1 tablespoon soy sauce

Steps:

  • Heat the oil in a large skillet with a lid over medium-high heat.
  • Saute the onion and garlic until the onion becomes translucent.
  • Add the red pepper flakes, if using, and stir through once.
  • Add the walnuts and saute until they become somewhat fragrant.
  • Add the spinach and continue to stir until it begins to wilt.
  • Cover and allow to steam in it's own juice for 5 minutes.
  • If needed you can add 1 Tablespoon of water to the pan.
  • Remove cover and add the soy sauce.
  • Mix well and serve.

Nutrition Facts : Calories 290, Fat 26.3, SaturatedFat 2.8, Sodium 342.9, Carbohydrate 10.8, Fiber 4.9, Sugar 2.2, Protein 8.5

FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA



Farfalle with Baby Spinach, Walnuts, and Ricotta image

Categories     Leafy Green     Pasta     Vegetarian     Quick & Easy     Lunch     Parmesan     Ricotta     Walnut     Spinach     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 cup chopped walnuts
1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 6-ounce bags baby spinach
1 pound farfalle (bow-tie) pasta
1 cup ricotta cheese
Grated Parmesan cheese

Steps:

  • Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

Tips:

  • Choose fresh, young spinach. This will ensure that your salad is tender and flavorful.
  • Wash the spinach thoroughly. This will remove any dirt or grit.
  • Dry the spinach completely. This will help to prevent the salad from getting watery.
  • Toast the walnuts. This will bring out their flavor and make them more crunchy.
  • Use a good quality olive oil. This will make a big difference in the taste of the salad.
  • Season the salad to taste. You can use salt, pepper, and a squeeze of lemon juice.
  • Serve the salad immediately. This is when it is at its best.

Conclusion:

Baby spinach salad with warm olive oil and walnuts is a delicious, healthy, and easy-to-make dish. It is perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of spinach, walnuts, and olive oil is a classic combination that is sure to please everyone at the table. This salad is also very versatile. You can add other ingredients to it, such as crumbled feta cheese, sliced almonds, or dried cranberries. You can also change the dressing to your liking. For example, you could use a balsamic vinaigrette or a honey mustard dressing. No matter how you make it, baby spinach salad with warm olive oil and walnuts is a surefire hit. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.

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