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.

• 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

side-dish

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.

• 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

appetizer

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.

• 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.

• 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.

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.

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

Vegetable

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.

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.

• 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.

• 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.

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