Best 6 Baby Spinach Salad With Dates Almonds Recipes

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**Baby Spinach Salad with Dates and Almonds: A Delightful Fusion of Flavors and Textures**

Indulge in a culinary journey with our baby spinach salad, a vibrant and flavorful dish that tantalizes the taste buds. This salad is a symphony of textures and flavors, featuring the delicate crunch of baby spinach, the sweetness of ripe dates, the nutty flavor of toasted almonds, and a tangy-sweet dressing that brings it all together. With its vibrant colors and refreshing taste, this salad is a perfect appetizer, side dish, or light lunch option.

**Additional Recipes to Explore:**

1. **Quinoa Tabbouleh Salad:** Embark on a Mediterranean adventure with this quinoa tabbouleh salad, combining the goodness of quinoa, fresh herbs, and zesty lemon dressing.

2. **Loaded Baked Potato Salad:** Experience a classic comfort food with a twist in our loaded baked potato salad. Imagine tender potatoes, crispy bacon, melted cheese, and a creamy dressing that will leave you craving more.

3. **Creamy Cucumber Salad:** Dive into the refreshing flavors of our creamy cucumber salad, featuring crisp cucumbers, tangy red onions, and a creamy dill dressing that will cool you down on a hot summer day.

4. **Tangy Citrus Salad:** Awaken your senses with our tangy citrus salad, a burst of vibrant flavors from grapefruit, oranges, and lemons, topped with a honey-lime dressing.

5. **Savory Roasted Vegetable Salad:** Indulge in the goodness of roasted vegetables with our savory roasted vegetable salad. Roasted carrots, broccoli, and zucchini are tossed in a balsamic vinaigrette, creating a delightful medley of flavors.

Let's cook with our recipes!

BABY SPINACH SALAD WITH DATES AND ALMONDS



Baby Spinach Salad with Dates and Almonds image

A colourful salad recipe from Yotam Ottolenghi. This mix of baby spinach, crunchy almonds and sweet dates gives a delightful variety of flavour and texture.

Provided by Yotam Ottolenghi

Categories     Lunch, Starter

Number Of Ingredients 1

Spinach

Steps:

  • Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard. Meanwhile, heat the butter and half the olive oil in a medium frying pan. Add the pita and almonds and cook them on a medium heat for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, chilli and ¼ teaspoon of salt. Set aside to cool. When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, remaining olive oil, lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

BABY SPINACH SALAD WITH DATES & ALMONDS



Baby Spinach Salad With Dates & Almonds image

This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

Provided by Sharon123

Categories     Salad Dressings

Time 21m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon white wine vinegar (or try malt or cider vinegar)
1/2 medium onion, thinly sliced
3 1/2 ounces pitted medjool dates, quartered lengthwise (100g)
2 tablespoons unsalted butter (30g)
2 tablespoons olive oil
2 small pita bread, roughly torn into 1 1/2-inch pieces
1/2 cup whole unsalted almonds, coarsely chopped (75g)
2 teaspoons sumac
1/2 teaspoon red pepper flakes
5 ounces baby spinach leaves (150g)
2 tablespoons fresh lemon juice
salt

Steps:

  • Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
  • Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
  • When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
  • Enjoy!

BABY SPINACH SALAD



Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups baby spinach leaves
1 can mandarin oranges, drained
2 tablespoons sliced almonds
4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing

Steps:

  • Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS



Baby Spinach with Almonds and Golden Raisins image

Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons sliced almonds
2 slices bacon, cut into 1/2-inch pieces
1 small shallot, chopped
2 tablespoons red wine vinegar
1 1/2 pounds baby spinach leaves
1/4 teaspoon Spanish smoked sweet paprika
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
  • Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
  • Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

BABY SPINACH SALAD WITH STRAWBERRIES AND CANDIED ALMONDS



Baby Spinach Salad With Strawberries and Candied Almonds image

This salad was served with lunch at a conference I went to, and I liked it so much that I requested the recipe. It is elegant but easy to make. The candied almonds really add flavour!

Provided by Canadiangirl 3

Categories     Strawberry

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup slivered almonds
1 tablespoon corn syrup
1 1/2 teaspoons granulated sugar
1 pinch salt
1 pinch cayenne pepper
12 cups Baby Spinach
1 pint strawberry, sliced
1/4 cup vegetable oil
2 tablespoons granulated sugar
2 tablespoons raspberry vinegar
1 pinch salt
1 pinch pepper

Steps:

  • In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
  • For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
  • In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.

SPINACH ALMOND SALAD



Spinach Almond Salad image

"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
2 large tart apples, thinly sliced
10 bacon strips, cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds, toasted
VINAIGRETTE:
1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 cup olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.

Tips:

  • Choose fresh, young spinach: Look for spinach leaves that are deep green and crisp. Avoid any leaves that are wilted or yellowing.
  • Wash the spinach thoroughly: Rinse the spinach leaves in cold water to remove any dirt or debris. Be sure to dry the leaves thoroughly before using them.
  • Use a light touch when dressing the salad: A heavy dressing can weigh down the spinach and make it soggy. Instead, use a light vinaigrette or a simple drizzle of olive oil and lemon juice.
  • Add some crunch: To add some texture to the salad, add some chopped nuts, seeds, or croutons.
  • Don't overcrowd the salad: When arranging the salad on a platter, don't overcrowd it. This will help to ensure that each leaf is evenly coated with dressing.

Conclusion:

Baby spinach salad with dates and almonds is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, salty, and crunchy flavors, this salad is sure to be a hit with everyone who tries it.

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