Warm Spinach Salad With Feta And Olives Recipes

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WARM SPINACH SALAD WITH FETA AND OLIVES



Warm Spinach Salad With Feta and Olives image

Make and share this Warm Spinach Salad With Feta and Olives recipe from Food.com.

Provided by KWB5015

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch spinach, washed and stemmed (or one package pre-washed baby spinach)
1 purple onion, sliced into rings
1/2 cup feta cheese, crumbled
16 kalamata olives, pitted if desired
4 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
fresh ground black pepper

Steps:

  • Heat a non-stick skillet, add olive oil, onion, feta cheese and olives. Saute until onions soften and cheese begins to melt.
  • Add vinegar and remove from heat. Immediately add spinach, turning the spinach with tongs so that it gets evenly coated with dressing in pan (when it begins to wilt it shrinks like crazy).
  • Divide salad between four plates, doing your best to evenly distribute onions and olives.
  • Grind black pepper over the top and serve immediately.

Nutrition Facts : Calories 220.2, Fat 19.7, SaturatedFat 5, Cholesterol 16.7, Sodium 431, Carbohydrate 7.7, Fiber 2.8, Sugar 2.3, Protein 5.5

WILTED SPINACH SALAD WITH WARM FETA DRESSING



Wilted Spinach Salad with Warm Feta Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Onion     Appetizer     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar

Steps:

  • Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

WARM FARRO SPINACH FETA SALAD OR SIDE DISH



Warm Farro Spinach Feta Salad or Side Dish image

Excellent salad or side dish made from farro, spinach and feta. It is easy to make and tastes really good.

Provided by Gils Smokin Kitchen

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil (use lemon infused olive oil if you have it)
4 garlic cloves, minced
4 teaspoons lemon juice
1/2 teaspoon salt & fresh ground pepper (to taste)
2 cups chicken broth
1 cup cracked farro
16 ounces frozen spinach, thawed
3/4 cup feta cheese, crumbled

Steps:

  • Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside.
  • Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
  • Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated.
  • Season with more salt and pepper if desired.

Nutrition Facts : Calories 195.3, Fat 14.2, SaturatedFat 5.4, Cholesterol 25, Sodium 780.4, Carbohydrate 8.2, Fiber 3.7, Sugar 2.5, Protein 11.2

SPINACH SALAD WITH GORGONZOLA AND OLIVES



Spinach Salad with Gorgonzola and Olives image

Categories     Salad     Cheese     Leafy Green     Mushroom     Olive     No-Cook     Vinegar     Bacon     Spinach     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 10-ounce bags ready-to-use spinach
3 cups sliced mushrooms (about 8 ounces)
1 cup pitted Kalamata olives or other brine-cured black olives
10 slices bacon, cut into 1/2-inch pieces
1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
1/4 cup whipping cream

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON



Wilted Spinach and Feta Salad with Optional Bacon image

This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 9

6 cups fresh baby spinach leaves (washed and dried)
5 tablespoons olive oil (divided)
1 medium red onion (cut into 1/4-inch thick wedges with some core attached)
2 hard-boiled eggs (diced)
3/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1 slice bacon (cooked, drained, cooled, and chopped)

Steps:

  • Add spinach to a large bowl.
  • Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
  • Remove skillet from heat. Pour onions over spinach. Top with egg.
  • Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
  • Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
  • Divide between four plates. Top individual servings with chopped bacon if desired.

SPINACH SALAD WITH EASE



Spinach Salad With Ease image

A simple, fresh salad. It comes together in less than 5 minutes. The perfect complement to almost any robust dish.

Provided by JULESKICKS2

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package pre-washed fresh spinach
1 cup fresh green peas
¼ cup olive oil
1 ½ lemons, juiced
¼ cup crumbled feta cheese
salt and pepper to taste

Steps:

  • In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 12.5 g, Cholesterol 8.3 mg, Fat 16 g, Fiber 5.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 163.2 mg, Sugar 0.7 g

SALMON & FETA WILTED SPINACH SALAD



Salmon & Feta Wilted Spinach Salad image

My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 salmon fillet (8 ounces)
2 teaspoons lemon juice
1/2 teaspoon Greek seasoning
1/2 cup quinoa, rinsed
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
4 cups coarsely chopped fresh spinach
1 cup grape tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh oregano
1/8 teaspoon pepper
Lemon wedges

Steps:

  • Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.

Nutrition Facts : Calories 427 calories, Fat 18g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

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