Best Warm Spinach Basil Salad Recipes

WARM SPINACH AND BASIL SALAD

Steps:

• Combine the spinach and basil in a large salad bowl.
• Heat the olive oil in a skillet over medium heat.
• Add the garlic and pine nuts; mix well.
• Sauté until the pine nuts are brown.
• Add the prosciutto; mix well.
• Cook just until heated through, stirring constantly.
• Pour over the spinach mixture, tossing to coat.
• Season with the salt and pepper; sprinkle with the Parmesan cheese.

WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL

Steps:

• Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.

WARM SPINACH AND BASIL SALAD

Steps:

• Directions: To get started, wash, rinse, and drain 6 cups of spinach and 2 cups of fresh basil leaves. I always remove any stems and tear larger leaves in half. Toss the prepared spinach and basil in a bowl and set it aside. In a skillet, combine 1/2 cup of olive oil with 3 cloves of finely chopped or minced garlic and a 1/2 cup of pine nuts. Stirring constantly, sauté these ingredients over a medium heat for a few minutes and then add 3/4 of a cup of diced prosciutto or thinly sliced, cooked ham. Continue to sauté until pine nuts are a nice toasty brown and the prosciutto is heated through. Pine nuts tend to burn easily so it should take only a few minutes. Pour this hot mixture over the salad greens and toss.

WARM SPINACH BASIL SALAD RECIPE

Steps:

• Wash, rinse, and drain 6 cups of spinach and 2 cups of fresh basil leaves. Remove any stems and tear large leaves in half. Toss the prepared spinach and basil in a bowl and set it aside. Ina skillet, combine the olive oil, garlic and pine nuts. Stirring constantly, sauce' these ingredients over a med heat for a few minutes and then add diced prosciutto or thinly sliced, cooked ham. Continue to sauce' until pine nuts are a nice toasty brown and the prosciutto is heated through. Pout this hot mixture over the salad greens and toss. Top with shredded parmesan cheese before serving.