**Cold Spinach Salad with Roasted Peanuts: A Refreshing and Nutritious Summer Treat**
As the sun shines brightly and temperatures soar, a light and refreshing salad becomes the perfect meal to beat the heat. Our cold spinach salad with roasted peanuts offers a delightful symphony of flavors and textures that will tantalize your taste buds. This dish combines the crispness of fresh spinach with the crunch of roasted peanuts, the tangy sweetness of dried cranberries, and the creamy richness of crumbled feta cheese. Drizzled with a zesty lemon-tahini dressing, this salad is not only delicious but also packed with essential nutrients.
Alongside the main recipe, we present three additional variations to cater to diverse preferences and dietary needs. For those who prefer a vegan option, we offer a creamy avocado dressing as a substitute for the lemon-tahini dressing. For those seeking a heartier salad, we provide instructions for adding grilled chicken or tofu. And for those with a sweet tooth, we present a delightful honey-mustard dressing that adds a touch of sweetness and tang to the salad.
With its vibrant colors, diverse textures, and medley of flavors, our cold spinach salad with roasted peanuts is a feast for the eyes and the palate. It's a perfect side dish for summer barbecues, picnics, or potlucks, and it can also serve as a light and satisfying lunch or dinner option. So, gather your ingredients, roll up your sleeves, and let's embark on a culinary journey to create this refreshing and nutritious salad.
SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
WARM SPINACH SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.
PEA 'N' PEANUT SALAD
Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.
Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
SAUTEED SPINACH WITH PEANUTS
Categories Side Sauté Vegetarian Quick & Easy High Fiber Peanut Spinach Vegan Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE
Texture and taste means so much to the visually impaired and visual appeal to the sighted. I have tried to accomplish all with this recipe. No almonds, onions or bok choy or napa cabbage--just green cabbage. Enjoy!
Provided by Montana Heart Song
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
- Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
- Do not burn. Set aside.
- Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
- In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
- Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
- Drizzle or spoon the dressing on top.
- Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.
Nutrition Facts : Calories 697.8, Fat 57, SaturatedFat 11.2, Cholesterol 9.1, Sodium 1059.5, Carbohydrate 35.4, Fiber 5.6, Sugar 6.6, Protein 16
Tips:
- Choose fresh and tender spinach. Look for leaves that are deep green and free of blemishes or signs of wilting.
- Rinse the spinach thoroughly before using. This will remove any dirt or grit that may be present.
- Dry the spinach thoroughly before adding it to the salad. This will help to prevent the salad from becoming watery.
- Roast the peanuts until they are golden brown and fragrant. This will enhance their flavor and make them a delicious addition to the salad.
- Use a light and flavorful dressing. A simple vinaigrette or lemon-tahini dressing is a good option.
- Serve the salad immediately. This will ensure that the spinach stays crisp and the peanuts stay crunchy.
Conclusion:
This cold spinach salad with roasted peanuts is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and the roasted peanuts add a delicious crunch. This salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try!
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