LOADED SPINACH SALAD RECIPES

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LOADED SPINACH SALAD | A ZESTY BITE



Loaded Spinach Salad | A Zesty Bite image

My play on Panera Bread’s Spinach Power Salad.

Provided by azestybite

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Steps:

  • In a medium size bowl combine all of the ingredients listed and toss with two spoons. (Yes it is that easy)

BEST SPINACH SALAD RECIPE - HOW TO MAKE SPINACH SALAD



Best Spinach Salad Recipe - How To Make Spinach Salad image

Delish.com brings you a perfectly simple spinach salad

Provided by Lena Abraham

Categories     vegetarian    30-minute meals    weeknight meals    salad

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2-4 servings

Number Of Ingredients 11

5 oz.

fresh spinach

1

apple, such as Honeycrisp, thinly sliced

1/3 c.

crumbled feta

1/4

red onion, thinly sliced

1/4 c.

sliced almonds, toasted

1/3 c.

olive oil

3 tbsp.

red wine vinegar

1

clove garlic or 1/2 shallot, minced

2 tsp.

dijon mustard

Kosher salt

Freshly ground black pepper

Steps:

  • In a medium bowl, whisk together all dressing ingredients until completely incorporated. Season with salt and pepper.  Combine all salad ingredients in a large bowl. Add dressing, toss to combine, and serve immediately.

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Reviews 4
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  • To prepare dressing: Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated. To prepare salad: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs; discard 6 of the yolks, Chop the remaining yolks and whites. Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, carrots and pecans. Drizzle with 2 more tablespoons dressing. (Refrigerate the extra dressing for up to 1 week.) Make Ahead Tip: The recipe makes 1 1/4 cups dressing (Step 1); cover and refrigerate extra dressing for up to 1 week. Stir before using. Tip: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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