Spinachandredonionsalad Recipes

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
• Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
• Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
• Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

SPINACH, BACON, AND MUSHROOM SALAD

Steps:

• Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
• Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.

SPINACH AND RED ONION SALAD

Steps:

• Place spinach in large bowl.
• Top with onions, cheese, and dressing.
• Add croutons.
• Toss and serve.

SPINACH SALAD WITH HONEY DIJON DRESSING

Steps:

• Snap the stems off the baby spinach, and add the spinach leaves to a large salad bowl.
• Slice the mushrooms (or use pre-sliced) and the red onions. Add them to them bowl.
• Cook the bacon (or use pre-cooked), and crumble. Add to bowl when slightly cooled.
• Boil the eggs. You can use stove-top or instant pot method. When cooled, add to the salad.
• Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.

SPINACH, MUSHROOM, AND RED-ONION SALAD

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
• In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
• Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.

SIMPLE SPINACH SALAD

Steps:

• Add dressing ingredients to a medium bowl. Whisk to emulsify.
• Add spinach to a large bowl.
• Toss with the salad dressing.
• Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.

BABY SPINACH AND CHICK PEA SALAD

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Rinse and dry your spinach. Transfer to a large salad bowl.
• Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
• In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
• Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.