Best 7 Spinach Salad With Meyer Lemon Caesar Dressing And Flatbread Croutons Recipes

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Celebrate the flavors of spring with our delightful spinach salad, a vibrant symphony of textures and tastes. This dish marries the delicate crunch of fresh spinach with the tangy zest of Meyer lemon Caesar dressing, creating a delightful contrast. Crisp, golden flatbread croutons add a savory, crunchy element, while shaved Parmesan cheese provides a salty, nutty finish. Prepare to indulge in a salad that is as visually stunning as it is delicious, perfect for a light lunch, a refreshing side dish, or an impressive appetizer.

Let's cook with our recipes!

CAESAR SALAD WITH SOURDOUGH CROUTONS



Caesar Salad with Sourdough Croutons image

Provided by Lora Zarubin

Categories     Salad     Appetizer     Side     Bake     Christmas     Thanksgiving     Quick & Easy     High Fiber     Parmesan     Christmas Eve     Lettuce     Anchovy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

4 anchovy fillets, finely chopped
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
11/2 teaspoons Worcestershire sauce
1/3 cup extra-virgin olive oil
3/4 cup grated Parmesan cheese, divided
2 large hearts of romaine lettuce, torn into bite-size pieces (about 12 cups)
1 1/2 cups sourdough croutons
Chopped fresh Italian parsley

Steps:

  • Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
  • Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.

ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS



Romaine and Spinach with Buttermilk Dressing and Croutons image

Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 thick slices country bread
1 tablespoon extra-virgin olive oil
Cayenne pepper
Coarse salt and ground pepper
1/2 cup buttermilk
1 tablespoon mayonnaise
1 anchovy fillet
1/2 small garlic clove
1/4 teaspoon Worcestershire sauce
2 hearts romaine lettuce, chopped
3 cups baby spinach (3 ounces)

Steps:

  • Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
  • Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
  • In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS



SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS image

Categories     Citrus

Number Of Ingredients 11

Meyer Lemon Caesar Dressing:
1/4 cup fresh Meyer lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice)
4 cloves roasted garlic
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
3 anchovy fillets
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup grated Parmesan, plus more for shaving
1-pound baby spinach, washed and dried

Steps:

  • Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.

SPINACH SALAD ON GARLIC CROUTONS



Spinach Salad on Garlic Croutons image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 large eggs
12 slices crusty peasant bread
2 large cloves garlic, halved
Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
1/2 cup grated Parmigiano-Reggiano
1.4 pound thick cut pancetta, diced
1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
Salt and freshly ground black pepper
1/3 cup Marsala or dry sherry
1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped
1/2 small red onion, chopped
1 lemon
Freshly grated nutmeg, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
  • Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
  • While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
  • While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
  • Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

BEST EVER SPINACH CAESAR SALAD



Best Ever Spinach Caesar Salad image

Make and share this Best Ever Spinach Caesar Salad recipe from Food.com.

Provided by Chef Lally

Categories     High Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 large egg
3 anchovy fillets, rinsed
2 tablespoons fresh lemon juice
2 garlic cloves, 1 minced
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
10 ounces parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded
salt & freshly ground black pepper
1/2 baguette, cut into 1/2-inch cubes (4 cups, * Ace wholewheat is good)
1 teaspoon paprika
1/2 lb Baby Spinach (8 cups)

Steps:

  • 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
  • 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
  • 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
  • * Add a little extra oil, if dressing is too thick for you.

Nutrition Facts : Calories 516.8, Fat 36.2, SaturatedFat 11.6, Cholesterol 78.5, Sodium 1096.3, Carbohydrate 24.1, Fiber 2.2, Sugar 1, Protein 24.4

LEMONY CAESAR SALAD DRESSING



Lemony Caesar Salad Dressing image

This is a great Caesar dressing from a bed and breakfast in St. Simon's Island, Georgia. It is the best I've had. Great with a grilled chicken breast on top. Make sure to use the extra light extra-virgin olive oil. Enjoy!

Provided by Nicole73

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 9

3 cloves garlic, peeled
3 anchovy fillets
6 tablespoons grated Parmesan cheese
1 cup extra light olive oil
½ cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

  • Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 1.4 g, Cholesterol 3 mg, Fat 19.6 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 165.6 mg, Sugar 0.3 g

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS



Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories     Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
  • Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
  • Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
  • When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
  • Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

Tips:

  • For a more intense lemon flavor, use freshly squeezed Meyer lemon juice instead of bottled lemon juice.
  • If you don't have Meyer lemons, you can substitute regular lemons. Just add a little extra honey or maple syrup to taste.
  • To make the dressing ahead of time, whisk all of the ingredients together and store in a covered container in the refrigerator for up to 3 days.
  • To make the croutons, use a sturdy bread that will hold up well in the oven. A good option is a baguette or ciabatta bread.
  • Be sure to slice the bread into 1-inch cubes before baking. This will help them to crisp up evenly.
  • For a more flavorful crouton, toss the bread cubes with olive oil, garlic powder, and salt before baking.
  • To assemble the salad, simply toss the spinach, strawberries, almonds, and croutons with the dressing. Serve immediately.

Conclusion:

This spinach salad with Meyer lemon Caesar dressing and flatbread croutons is a delicious and refreshing salad that is perfect for a light lunch or dinner. The bright flavors of the lemon and strawberries are perfectly complemented by the creamy Caesar dressing and crunchy croutons. This salad is also very easy to make, and it can be on the table in just 30 minutes. So next time you're looking for a healthy and flavorful salad, give this one a try.

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