Greek Spinach Salad Recipes

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GREEK SPINACH SALAD



GREEK SPINACH SALAD image

Categories     Salad     Lettuce

Yield 8 sevings 1 3/4 cups

Number Of Ingredients 15

Lemon Dressing
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Salad
7 oz spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1 package (4 oz) crumbled feta cheese (1 cup)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced

Steps:

  • 1. In tightly covered container, shake all dressing ingredients. 2. In large bowl, toss salad ingredients and dressing. Serve immediately. Nutrition Information: 1 Serving: Calories 140 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 680mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vitamin C 30%; Calcium 10%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

CLASSIC GREEK SPINACH



Classic Greek Spinach image

This is a classic and tasty Greek recipe for spinach. Easy and quick to cook, and it is certain to be consumed quick too! Serve with fresh lemon juice and the famous Greek feta cheese.

Provided by LIOTAKI

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 cup olive oil
2 onions, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large tomatoes, coarsely chopped
3 cups water
1 clove garlic, minced
1 tablespoon tomato paste
1 cube beef bouillon
salt and pepper to taste
½ cup uncooked long-grain white rice

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
  • Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
  • Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 20.9 g, Fat 36.6 g, Fiber 3 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 206.5 mg, Sugar 3.9 g

GREEK SPINACH SALAD WITH TUNA



Greek Spinach Salad with Tuna image

Feta cheese, tomatoes, red onions and cucumbers give this big spinach salad with tuna its decidedly Greek flavor.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 2-1/2 cups each.

Number Of Ingredients 8

6 cups baby spinach leaves
2 cups grape tomatoes
1 cup chopped green peppers (about 1 large)
1 cup halved cucumber slices
1/2 cup thin red onion slices (about 1 small)
2 pouches (3 oz. each) albacore tuna
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Place spinach on large serving platter or divide evenly among four salad plates; set aside.
  • Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
  • Spoon over spinach; sprinkle with cheese.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD



Greek-Style Spinach and Egg Tortellini Salad image

I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 4h

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

Steps:

  • Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
  • In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
  • Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
  • To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
  • Season with more salt and pepper if desired.
  • Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
  • Delicious!

GREEK-STYLE SPINACH AND TORTELLINI SALAD



Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

Steps:

  • Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
  • In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
  • Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
  • Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
  • Delicious!

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