Thanksgiving Spinach Salad Recipes

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SPINACH AND TURKEY SALAD



Spinach and Turkey Salad image

Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings

Time 5m

Yield Serves 4 as a main dish

Number Of Ingredients 15

2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
1 6-ounce bag baby spinach
6 white or cremini mushrooms, thinly sliced
1 cup cooked wild rice
2 tablespoons chopped walnuts
1 to 2 hard boiled eggs (to taste), finely chopped (optional)
2 tablespoons chopped chives
1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 small garlic clove, pureed
1/3 cup extra virgin olive oil
2 tablespoons plain low-fat yogurt

Steps:

  • Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams

THANKSGIVING SPINACH SALAD



Thanksgiving Spinach Salad image

I serve this spinach salad every year for our Thanksgiving dinner. The flavor of the apples and cinnamon make it great for the season. It's very quick and easy to prepare, too!

Provided by J. Dub

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 8

¾ cup sweetened dried cranberries, chopped
1 McIntosh apple - peeled, cored, and diced
½ small red onion, finely chopped
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon chili powder
½ teaspoon ground cinnamon
1 (6 ounce) bag baby spinach, torn into bite-sized pieces

Steps:

  • Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 41.2 mg, Sugar 22.1 g

THANKSGIVING SPINACH SALAD & SWEET ONION DRESSING



Thanksgiving Spinach Salad & Sweet Onion Dressing image

Tangy-sweet dressing--WITHOUT bacon grease!!!--and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too.

Provided by Debber

Categories     Salad Dressings

Time 25m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 13

2 eggs
10 -12 slices bacon
1/2 cup slivered almonds
2 (8 ounce) bags spinach (see NOTE)
1 (6 ounce) can water chestnuts, sliced
1 (15 ounce) can bean sprouts
1 (6 ounce) can mandarin oranges
1 cup canola oil
1 medium yellow onion, quartered
1/8 cup cider vinegar
3/4 cup brown sugar, packed
1/3 cup catsup
1 teaspoon Worcestershire sauce

Steps:

  • Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
  • While that is working, fry the bacon, crumble into bite-size pieces; set aside.
  • Toast the almonds to a light golden brown (watch carefully so they don't burn).
  • Dump greens into a large serving bowl; set aside.
  • Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
  • DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
  • Add water chestnuts, sprouts and oranges to the greens.
  • Drizzle dressing lightly over salad; toss gently.
  • Serve salad along with remaining dressing.
  • NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.

Nutrition Facts : Calories 777.9, Fat 60.2, SaturatedFat 9.2, Cholesterol 96.2, Sodium 575.9, Carbohydrate 51.9, Fiber 5.7, Sugar 38.6, Protein 13.7

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