Best 14 Spinach And Endive Salad With Kasha And Mushrooms Recipes
Spin, twirl, and savor every indulgent bite of a light and flavorful salad featuring the dynamic duo of spinach and endive, elegantly complemented by the nutty goodness of kasha and a medley of savory mushrooms. This vibrant salad offers a harmonious blend of textures and flavors, inviting you on a culinary journey that celebrates the bounty of nature's finest ingredients.
Let's cook with our recipes!
SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
ENDIVE, APPLE AND KASHA SALAD
Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 20m
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
- In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
FRESH MUSHROOM SPINACH SALAD
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
SPINACH SALAD WITH MUSHROOMS AND PARMESAN
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
- Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.
Nutrition Facts : Calories 288 g, Fat 18 g, Fiber 2 g, Protein 8 g
AMISH ENDIVE OR SPINACH SALAD
To make sure the greens are wilted before eating(covering the greens with a hot dressing only partially accomplishes this), drop them into a pot of boiling water. Let tand for 5 - 10 minutes. Then drain leaves, pouring off juice.
Provided by BeckyF
Categories German
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
- Top with sliced eggs.
- Cover with hot bacon dressing and serve.
- Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
- Combine sugar and flour.
- Add egg, salt, vinegar and water and mix until smooth.
- Pour into bacon drippings and heat stirring constantly, until mixture thickens.
- Add crumbled bacon.
Nutrition Facts : Calories 243.1, Fat 10.8, SaturatedFat 3.5, Cholesterol 151.5, Sodium 616.4, Carbohydrate 28, Fiber 8.3, Sugar 17.7, Protein 9.6
SPINACH MUSHROOM SALAD
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Nutrition Facts :
SPINACH AND ENDIVE SALAD
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
- In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.
Nutrition Facts : Calories 58 g, Fat 4 g, Fiber 3 g, Protein 2 g
SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE
Categories Cheese Dairy Fruit Leafy Green Onion Vegetable Side Blue Cheese Pecan Spinach Endive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
- Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
- Sprinkle salad with pecans, cranberries, and blue cheese.
ENDIVE AND MUSHROOM SALAD
This salad is made with endives. the outside of the endives are green and a little bitter, and the inner is a lighter green colour, but milder in taste. You can use either, as both will give your salad a "little bite"
Provided by Jane Gib
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the endives lengthwise and place on a salad dish.
- add the sliced mushroom, onions and corn.
- mix the oil, vinegar salt and pepper and add to salad.
- sprinkle fresh parsley over the salad.
Nutrition Facts : Calories 140, Fat 13.7, SaturatedFat 1.9, Sodium 4, Carbohydrate 3.9, Fiber 0.7, Sugar 1.3, Protein 1.4
SPINACH AND MUSHROOM SALAD
Enjoy a tasty, Healthy Living Spinach and Mushroom Salad in just 10 minutes! For something extra, add some bacon pieces to our Spinach and Mushroom Salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
- Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
- Pour over spinach mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPINACH SALAD WITH KASHA AND BLACK BEANS
Eat your grains! And do it deliciously with recipes like this leafy spinach salad topped with kasha, black beans and feta cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Mix egg white and kasha until blended. Heat heavy medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
- Spoon kasha into medium bowl. Add beans and onions; mix lightly.
- Cover platter with spinach; top with kasha mixture, cheese and peppers. Drizzle with dressing.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 14 g
ZESTY SPINACH MUSHROOM SALAD
With flavors of garlic and basil, this homemade dressing comes together in a snap and adds zest as a side to any main dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a salad bowl, combine spinach and mushrooms. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPINACH AND ENDIVE SALAD WITH BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green Side Quick & Easy Blue Cheese Spinach Healthy Endive Gourmet Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.
Tips:
- Prep Ingredients: Before you start cooking, measure and chop all the ingredients so everything is ready to go.
- Cook the Mushrooms: Sauté the mushrooms in a large skillet over medium heat until browned and tender. Remove from heat and set aside.
- Cook the Kasha: In the same skillet, toast the kasha over medium heat for 2-3 minutes, stirring constantly. Add the boiling water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
- Prepare the Salad Greens: Wash and dry the spinach and endive. Tear the endive into bite-sized pieces and add to a large salad bowl. Add the spinach on top.
- Assemble the Salad: Add the cooked mushrooms, kasha, crumbled feta cheese, and chopped walnuts to the salad bowl. Drizzle with the vinaigrette and toss to combine.
- Serve Immediately: Serve the salad while the kasha is still warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This spinach and endive salad is a delicious and healthy meal that is perfect for lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. The kasha adds a nutty flavor and chewy texture, while the mushrooms add a earthy and savory flavor. The spinach and endive provide a fresh and crisp contrast. The feta cheese and walnuts add a creamy and crunchy texture, while the vinaigrette adds a tangy and flavorful dressing. This salad is sure to become a favorite in your home.
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