Best 9 Steamed Spinach And Pickled Ginger Salad Recipes

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Steamed spinach and pickled ginger salad is an easy and delicious dish that can be enjoyed as a side salad or a light lunch. It's made with fresh spinach, pickled ginger, and a simple dressing. This recipe will provide you with a detailed guide on how to make this healthy and flavorful salad, including tips on selecting the best ingredients and preparing the dressing. So, prepare to explore the delightful flavors of steamed spinach and pickled ginger salad with this comprehensive guide.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD WITH PICKLED STRAWBERRIES AND POPPY SEED DRESSING



Spinach Salad with Pickled Strawberries and Poppy Seed Dressing image

Provided by Katie Lee Biegel

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup red wine vinegar
1 bay leaf
1 tablespoon sugar
Salt and freshly ground pepper
10 ounces spinach
1/2 red onion, thinly sliced
1 cup thinly sliced white button mushrooms
For the dressing:
2/3 cup canola oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 tablespoons dijon mustard
1 large egg
2 tablespoons poppy seeds
For the salad:
1 cup sliced strawberries

Steps:

  • Make the dressing: Put the oil, vinegar, honey, mustard, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.
  • Make the salad: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
  • In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately.

QUICK STEAMED SPINACH



Quick Steamed Spinach image

A simple side dish, just add lemon or butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 pound spinach, about 2 bunches
Juice of 1/2 lemon
Salt and freshly ground pepper
1 teaspoon unsalted butter (optional)

Steps:

  • Wash spinach in several changes of cold water until free of sand. Remove stems.
  • Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

Nutrition Facts : Calories 35 g, Cholesterol 3 g, Fat 1 g, Fiber 3 g, Protein 3 g

GINGER-SESAME STEAMED VEGETABLE SALAD



Ginger-Sesame Steamed Vegetable Salad image

A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

Steps:

  • In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

STEAMED SPINACH WITH LEMON



Steamed Spinach with Lemon image

Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

9 ounces baby or trimmed regular spinach
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for garnish
1/8 teaspoon coarse salt

Steps:

  • Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
  • Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.

Nutrition Facts : Calories 45 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 86 g

STEAMED SPINACH AND PICKLED GINGER SALAD



Steamed Spinach and Pickled Ginger Salad image

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time.

Provided by Luschka

Categories     Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

  • Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
  • Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
  • Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE



Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

3 tablespoons sherry vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
1/2 cup extra virgin olive oil
2 bunches spinach, leaves only, well washed and dried
10 pickled shallots (recipe below), slivered
1/2 cup pepitas (see note)
1/2 cup crumbled feta or anejo cheese (optional)
20 medium shallots, unpeeled
1 cup red wine vinegar
1 cup dry red wine
1/2 cup sugar
1 tablespoon mustard seeds
2 tablespoons black peppercorns
2 teaspoons red chile flakes
2 tablespoons Kosher salt

Steps:

  • In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
  • Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.

STEAMED SPINACH AND PICKLED GINGER SALAD



Steamed Spinach and Pickled Ginger Salad image

Japan is the inspiration behind this very simple, tasty salad. It's a lovely accompaniment for fried or oily dishes as it's so clean and fresh tasting.

Provided by Lene8655

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

  • Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
  • Meanwhile, roughly chop the pickled ginger.
  • Drain the spinach well and, while warm, stir through the pickled ginger and soy sauce.
  • Allow to cool completely, then chill for at least an hour or so.
  • Toast the sesame seeds in a frying pan until golden brown then remove from the heat.
  • To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

Nutrition Facts : Calories 38.4, Fat 1.5, SaturatedFat 0.2, Sodium 572.1, Carbohydrate 4.2, Fiber 2.3, Sugar 0.5, Protein 3.9

STEAK AND SPINACH SALAD



Steak and Spinach Salad image

The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.

Provided by Rena

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

6 cups fresh spinach, rinsed and dried
½ cup dried cranberries
½ cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper

Steps:

  • Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
  • In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
  • Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

Nutrition Facts : Calories 620.1 calories, Carbohydrate 34.2 g, Cholesterol 121 mg, Fat 32.2 g, Fiber 6 g, Protein 52.5 g, SaturatedFat 7.4 g, Sodium 135.4 mg, Sugar 22.2 g

GINGER-CABBAGE SALAD



Ginger-Cabbage Salad image

Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 7

¾ cup pickled ginger
4 cups shredded cabbage, green or red
1 cup shredded carrots
½ cup peanuts, crushed
¼ cup mirin (sweetened Asian wine)
¼ cup rice vinegar
4 scallions, sliced

Steps:

  • Combine all.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 20.1 g, Fat 6.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 326.6 mg, Sugar 10.8 g

Tips:

  • Use fresh, tender spinach leaves for the best flavor and texture.
  • Wash the spinach thoroughly to remove any dirt or grit.
  • Steam the spinach for a short time, just until it is wilted but still retains its bright green color.
  • Use a good quality pickled ginger for the best flavor. Look for ginger that is thinly sliced and has a slightly sweet and tangy taste.
  • If you don't have pickled ginger, you can substitute thinly sliced fresh ginger that has been marinated in a mixture of rice vinegar, sugar, and salt for at least 30 minutes.
  • Add other vegetables to the salad, such as shredded carrots, bell peppers, or cucumbers, for extra crunch and flavor.
  • Drizzle the salad with a simple dressing made with rice vinegar, soy sauce, and sesame oil for a light and flavorful dressing.
  • Serve the salad immediately or chill it for later.

Conclusion:

Steamed spinach and pickled ginger salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright colors and refreshing flavors, this salad is sure to be a hit with everyone at your table.

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