Spinach Salad Recipes

  • 1 9-ounce bag fresh spinach leaves
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
  • 1 7-ounce package feta cheese, coarsely crumbled
  • 2 tablespoons Sherry wine vinegar

Wilted Spinach Salad With Warm Feta Dressing

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Winter , Onion , Sugar Conscious , appetizer , Salad , Quick & Easy , Healthy , High Fiber , Christmas , Christmas Eve , Feta , Spinach

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 5

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.
Nutrition Facts:

  • 5 ounces baby spinach
  • 1 1/2 cups sliced strawberries
  • 1 medium shallot, thinly sliced
  • 1 tablespoon sliced almonds
  • 4 slices bacon, chopped
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon sugar
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Spinach And Strawberry Salad With Warm Bacon Vinaigrette


Author: Food Network

Time: 30m

Yield: 4 servings

Number Of Ingredients: 10

  • Put the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
  • Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.
Nutrition Facts:

  • 8 ounces young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced

Spinach Salad With Warm Bacon Dressing


Author: Alton Brown

To Make His Spinach Salad With Warm Bacon Dressing Recipe From Good Eats On Food Network Even Better, Alton Brown Tops It With Sliced Eggs And Mushrooms.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 9

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Nutrition Facts:

  • 2 tablespoons finely chopped shallots
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon (generous) Asian sesame oil
  • 1 navel orange
  • 1 6-ounce bag baby spinach leaves
  • 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Asian Spinach Salad With Orange And Avocado

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Salad , Quick & Easy , Side , Healthy , High Fiber , Vegan , Low Cal , Low Cholesterol , Ginger , Orange , Spinach , Lettuce , Sesame , Avocado

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 8

  • Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
  • Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Nutrition Facts:

  • 8 tablespoons olive oil
  • 3 tablespoons white sugar
  • 3 tablespoons rice vinegar, unseasoned
  • 3 tablespoons soy sauce
  • 1 (3 ounce) package ramen noodles, broken into pieces, uncooked
  • 1/2 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 10 ounces spinach leaves, fresh, ready to use
  • 3 stalks green onions, chopped

Asian Spinach Salad

< 30 Mins

Author: Melba Sundevil

I Cannot Take Credit For This Salad, It Is From Another Source, But I Had To Post, Since Everytime I Make It I Have To Hand Out The Recipe. Kudos To The Bon Appetit Folks, They Rock!

Time: 20m

Yield: 6 serving(s)

Number Of Ingredients: 9

  • For the dressing:.
  • Mix 6 tbsp olive oil along with the sugar, rice vinegar and soy sauce. Season with salt and pepper.
  • Heat remaining oil over medium heat. Add noodles, nuts and sesame seeds. Stir until toasted and golden, about 8 minutes.Put spinach and onion in large bowl, toss in noodle mixture and toss with the dressing. Serve immediately.
Nutrition Facts:

Calories 335.6, Fat 26.7, SaturatedFat 4.2, Sodium 706.5, Carbohydrate 20.8, Fiber 2.7, Sugar 7.3, Protein 6.2

  • 1 (6 ounce) package baby spinach
  • 1 red bell pepper, chopped
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • ¼ cup rice vinegar

Super Easy Spinach And Red Pepper Salad

Salad , Vegetable Salad Recipes

Author: Candus_p

This Is A Delicious Salad That Takes No Time At All To Prepare, And It Goes With Almost Any Entree.

Time: 15m

Yield: 6

Number Of Ingredients: 5

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.
Nutrition Facts:

Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

  • 10 ounces fresh spinach leaves, washed
  • 1 (12 -14 ounce) jar roasted red peppers, well drained
  • 2 teaspoons grainy mustard
  • 2 teaspoons honey
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • coarse salt
  • fresh ground black pepper, to taste

Spinach And Roasted Red Pepper Salad With Honey Balsamic Dressin


Author: Jamesdeansgirl

From Rachel Ray. It's Delicious As It Is, But I Suppose Adding In Some Mozzarella Or Provolone Cubes, Or Maybe Some Toasted Macadamia Nuts Would Be Good Too... For Extra Ease, I Use The Large Bag Of Ready Pac Baby Spinach Leaves.

Time: 10m

Yield: 4 serving(s)

Number Of Ingredients: 8

  • Arrange the spinach in 4 salad bowls or plates. Slice the peppers into thin strips and scatter over the spinach. Whisk together the mustard, honey, and vinegar in a bowl. Slowly stream in the olive oil while continuing to whisk.
  • Pour the dressing in a slow stream, back and forth, over the salad; season with salt and pepper.
Nutrition Facts:

Calories 202.8, Fat 18.6, SaturatedFat 2.6, Sodium 1248.9, Carbohydrate 8.9, Fiber 2.7, Sugar 3.2, Protein 2.8

  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons chopped canned chipotle chilies*
  • 2 large red bell peppers
  • 2 cups frozen yellow corn kernels, thawed
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 6-ounce bag fresh baby spinach leaves
  • Fresh cilantro leaves

Spinach, Corn And Roasted Pepper Salad With Chipotle Dressing

Fall , Bon Appétit , Salad , Corn , Cilantro , Bell Pepper , Spinach

Yield: Makes 6 servings

Number Of Ingredients: 10

  • Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Nutrition Facts:

  • 4 red bell peppers
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 pound fresh baby spinach (about 8 cups packed)

Spinach And Roasted Red Pepper Salad

Vegetarian , Gourmet , Dinner , Winter , Lunch , Pepper , Salad , Quick & Easy , Healthy , Potluck , Leafy Green , Spinach

Yield: Serves 6

Number Of Ingredients: 6

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.
Nutrition Facts:

  • ½ cup walnut halves
  • ¼ cup sugar
  • 3 cups mixed greens
  • ½ cup dried cranberries
  • ½ cup crumbled Gorgonzola cheese
  • 1 tablespoon raspberry vinaigrette
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil

Missy's Candied Walnut Gorgonzola Salad

Salad , Green Salad Recipes , Spinach Salad Recipes

Author: Missyporkchop

A Yummy, Easy Salad With Candied Walnuts, Cranberries, Gorgonzola Cheese, Mixed Greens, And A Raspberry Vinaigrette. It's Always A Big Hit And Is Requested By My Friends And Family Constantly! Even My Picky Fiance!

Time: 10m

Yield: 4

Number Of Ingredients: 8

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Nutrition Facts:

Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g

Listing 46 Results Spinach Salad Recipes

No result

5/5 - (14 votes)

Please leave your comments here: