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Spinach, Quinoa and Garbanzo Salad with Smoked Paprika Dressing
4 cups baby spinach leaves
1 1/2 cups quinoa (9 to 10 ounces) rinsed, drained
2 15- to 16-ounce cans garbanzo beans — rinsed, drained
1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
1 cup (packed) fresh mint leaves
1 1/2 cups coarsely crumbled feta cheese–divided
2 1/2 teaspoons smoked paprika
1/2 cup olive oil
Place quinoa in large saucepan–add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low–cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool. Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad–toss to coat.
Season generously with salt and pepper. Sprinkle remaining feta over.
Spinach and Arugula Salad with Prosciutto and Creamy Mango Dressing
3 cups (3 ounces) baby spinach leaves
8 arugula leaves
12 medium asparagus spears, trimmed and lower half peeled
8 arugula leaves
1/4 fresh mango, finely diced
2 teaspoons fresh chives, sliced into 1/2-inch lengths
1/2 teaspoon olive oil
3 ounces prosciutto, sliced into thin ribbons*
*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.
Creamy Mango Dressing
4 teaspoons nonfat plain yogurt
3 tablespoons rice wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Make the dressing:
In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
Make the salad:
Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry. In medium bowl, toss together spinach and arugula. In small bowl, toss mango and chives with olive oil. To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.
Spinach Salad with Pecorino, Pine Nuts, and Currants
1 1/2 tablespoons pine nuts, toasted, coarsely chopped
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon sugar
2 tablespoons olive oil
6 cups (packed) baby spinach leaves
Shaved Pecorino Romano cheese
Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
Toss spinach with vinaigrette in large bowl. And cheese and toss.
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