Best Holiday Spinach Salad Recipes

Holiday Spinach Salad image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

8 cups bite-size pieces fresh spinach
1 cup sliced strawberries
1 cup honeydew melon balls
1/2 cup broken pecans, toasted
1/2 cup julienne strips Gouda or Edam cheese (3 oz)
3 tablespoons lime juice
3 tablespoons honey
1 tablespoon plus 1 1/2 teaspoons vegetable oil
3/4 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Steps:

In large serving bowl, mix all salad ingredients.
In tightly covered container, shake all dressing ingredients until well blended. Pour over salad; toss to coat.

Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg

HOLIDAY SPINACH SALAD image

Yield 6 servings

Number Of Ingredients 11

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite -size pieces
2 tablespoons red raspberry jam (with seeds)
1/2 cup dried cranberries
2 tablespoons red wine vinegar
1/2 cup crumbled blue cheese
1/3 cup walnut oil
2 tomatoes, chopped
freshly ground black pepper to taste
1 avocado - peeled, pitted and diced
salt to taste 1/2 red onion, thinly sliced

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat. Nutrition Information Servings Per Recipe: 6 Calories: 338 Amount Per Serving Total Fat: 27.1g Cholesterol: 8mg Sodium: 271mg Amount Per Serving Total Carbs: 22.1g Dietary Fiber: 5.4g Protein: 6.7g

Holiday Spinach Salad image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (6 ounces) fresh baby spinach
4 cups torn red leaf lettuce
1 cup sliced fresh strawberries
1 can (11 ounces) mandarin oranges, drained
1/4 cup honey-roasted peanuts
1/4 cup sliced green onions
CITRUS VINAIGRETTE:
1/4 cup canola oil
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon grated orange zest
1/4 teaspoon salt

Steps:

In a large salad bowl, combine the spinach, lettuce, strawberries, oranges, peanuts and onions., In a small bowl, whisk the vinaigrette ingredients until blended. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts :