Spinach Salad Recipes_______


The best tasting spinach salad recipes are made with small, tender leaves which are shredded or left whole. Make sure they are clean, dry and free of dirt and sand. 



Strawberry and Spinach Salad
Serves 4-6

Pears and mandarin oranges are good substitutes for the strawberries

Salad
1 10-ounce packages baby spinach leaves
6 green onions, sliced
1 1/2 cups strawberries, sliced
1/3 cup toasted pecans (optional)

Dressing
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon ground ginger

To toast pecans: Preheat oven to 350ºF.  Spread the pecans on a baking sheet and lightly toast in oven until just fragrant, about  8-10 minutes.  Remove, let cool.  Alternatively, place nuts in a small dry, non-stick skillet over low heat.  Toast nuts slowly, stirring around occasionally until fragrant, about 8 minutes. 

Clean and remove large stems from spinach and place in large serving bowl. Add sliced green onions.

Prepare dressing: whisk together lime juice and honey. Whisk in olive oil and ginger.  Toss with spinach and green onions. Plate spinach mixture and add strawberries and toasted pecans to each serving.



Spinach Salad with Bacon and Hazelnuts

Serves 4

Salad Dressing
2 tablespoons hazelnut oil
OR
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
2 teaspoons honey
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Salad
1 pound fresh spinach
1/4 pound fresh mushrooms
1/4 cup crisp fried bacon, diced
1/3 cup roasted and chopped Oregon hazelnuts

Combine dressing ingredients in small bowl. Mix well and chill. Wash spinach and tear into small pieces. Combine mushrooms with spinach in salad bowl.

Toss with bacon and chopped hazelnuts. Add dressing and mix welarnish with hard-boiled eggs, if desired.


Spinach Salad with Tart Cherries
Serves 4-6
Use baby kale leaves instead of spinach or mix half spinach half kale.  Throw in a few arugula leaves for bite

Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons honey, agave or maple syrup
1/8 teaspoon black pepper

Salad
5 cups cleaned torn spinach leaves, stems removed
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
Crumbled Feta cheese, if desired.

For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.

For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl.

Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with Feta cheese, if used.

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