Time 30m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees F (150 degrees C). Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish). Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.
Time 15m Yield 10-12 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Time 13m Yield 4 servings Number Of Ingredients 14 Steps:
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer. Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
Time 1h15m Yield 6 servings Number Of Ingredients 17 Steps:
In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender. Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups. Heat oven to 375 degrees. Butter a gratin dish with 1 tablespoon of butter. Set aside. In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside. To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs. Bake for 30 minutes. Serve warm.
Time 30m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Combine first 7 ingredients in a large bowl. For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender. Cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad. Gently toss to coat. Refrigerate leftover dressing.
Time 50m Yield 14 servings. Number Of Ingredients 14 Steps:
In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
More about “artichoke and spinach salad recipes”
Time 10m Yield 1 salad Number Of Ingredients 5 Steps:
Mix oil, vinegar and cheese. Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight. Take fresh spinach, wash and remove tough stems and tear as for tossed salad. Serve with the dressing. This dressing works well with other salad greens.
