Best Fresh Spinach Salad Recipes

FRESH MUSHROOM SPINACH SALAD

Steps:

• In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

FRESH MUSHROOM AND SPINACH SALAD

Steps:

• Mix vinegar, salt, garlic and pepper.
• Toss the mushrooms in the mixture and let stand for 15 minutes.
• Toss the spinach and oil until leaves glisten.
• Toss the mushroom mixture with spinach.
• Serve immediately.

BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD

Steps:

• You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.

NICOLE'S BALSAMIC BEET AND FRESH SPINACH SALAD

Steps:

• Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
• When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

FRESH SPINACH, ORANGE AND RED ONION SALAD

Steps:

• Arrange spinach on serving platter or individual serving plates.
• Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
• Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
• Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
• Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.

FRESH SPINACH AND TARRAGON SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the spinach, egg and bacon.
• Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.

FRESH SPINACH SALAD WITH SPICY TUNA

Steps:

• Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

BETTY CROCKER FRESH MUSHROOM AND SPINACH SALAD

Steps:

• Mix vinegar, salt, pepper and garlic in large salad bowl; toss with mushrooms. Let stand 15 minutes. Toss spinach and oil until leaves glisten. Toss mushroom mixture with spinach.

SPINACH, ARUGULA, AND FRISEE SALAD WITH BLEU CHEESE DRESSING, FRESH TOMATOES, AND CRISPY BACON

Steps:

• In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool.
• In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste.
• Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste.

FRESH SPINACH SALAD WITH BROWN SUGAR VINAIGRETTE

Steps:

• Combine salad ingredients in a large bowl.
• Combine vinaigrette ingredients in a small bowl and mix well. Toss together just before serving.

BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD

Steps:

• 1. Mix together all dressing ingredients and set aside. 2. Clean spinach and add to a salad bowl. 3. Blanch peas in boiling, unsalted water and cool. Add to bowl. 4. Add dressing to taste and crumble feta over the top.

FRESH SPINACH SALAD WITH ORANGE CURRY DRESSING

Steps:

• Measure dressing ingredients, except oil, into blender.
• Slowly add oil in a fine stream, processing at high speed until thickened.
• Let stand at room temperature for 2 hours.
• Cover and chill until serving time.
• Combine salad ingredients and arrange equal amounts on serving plates.
• Drizzle with dressing.
• Note: Dressing goes a long way, use sparingly.

FRESH SPINACH AND MOZZARELLA SALAD

Steps:

• Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
• Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
• (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
• Add spinach to salad and toss to combine.
• Season to taste with salt and pepper and serve.

FRESH STRAWBERRY SPINACH SALAD

Steps:

• For dressing, zest lemon to measure 1/2 tsp zest.
• Juice lemon to measure 2 tbsp juice.
• Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.
• Whisk until well blended.
• Cover; refrigerate until ready to use.
• Preheat oven to 350°F.
• For salad, spread almonds in single layer over bottom of small baking pan.
• Bake 10-12 minutes or until lightly toasted.
• remove from oven; cool almonds.
• Hull strawberries; cut strawberries into quarters.
• Peel cucumber and slice; cut slices in half.
• Slice onion into thin wedges.
• Place spinach in large serving bowl; add strawberries, cucumber and onion.
• Whisk dressing; pour over salad, gently tossing to coat.
• Sprinkle with almonds.

FRESH & FRUITY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, nectarine, strawberries, kiwi and walnuts., Place the first six vinaigrette ingredients in a blender; cover and process for 15 seconds. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.

FRESH SPINACH & PEAR SALAD WITH POPPY SEED DRESSING

Steps:

• Tear spinach leaves into bite-sized pieces and place in large salad bowl (Amount of spinach can be varied based on how much dressing you like on your salad).
• Add pears and onion.
• In food processor with steel knife blade, combine sugar, vinegar, mustard, and salt.
• With machine running, add oil through feed tube and process until dressing is thick (The slower you add the oil, the thicker the dressing).
• Add poppy seeds.
• Drizzle salad with dressing and toss well to coat.
• Serve immediately.
• You can make the dressing ahead and mix salad right before serving.

FRESH SPINACH AND MOZZARELLA SALAD

Steps:

• 1. Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion. (Can be prepared 1 hour ahead. Let stand at room temperature, tossing occasionally).
• 2. Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.

FRESH SPINACH SALAD

Steps:

• Put first 7 ingredients in a screw top jar and shake to mix.
• Refrigerate.
• Prepare remaining ingredients and add dressing just before serving.

FRESH SPINACH SALAD BY SALLYE

Steps:

• 1. Place spinach, carrot stick, water chestnutss and green onions in mixing bowl Add mandarin oranges and toss well
• 2. Just before serving, add the salad dressing and toss well Note: Do not add the salad dressing too early or salad will wilt.
• 3. Serve in individual salad bowls, garnished with either crumbled feta cheese or grated parmesan cheese and hard boiled eggs (optional)