Feta And Red Onion Spinach Salad Recipes
SPINACH AND ORZO SALAD
A light, easy-to-make salad that's pleasing to the palate.
Provided by Christine R.
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 49 g, Cholesterol 25 mg, Fat 26.9 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 349.2 mg, Sugar 6.5 g
FETA AND RED ONION SPINACH SALAD
Make and share this Feta and Red Onion Spinach Salad recipe from Food.com.
Provided by Sarafina
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl.
- Mix all dressing ingredients and toss with salad.
- Serve cold.
SPINACH, CUCUMBER, FETA AND RED ONION SALAD
My sister has made this for as long as I can remember. Always a family favorite, and easy to whip up to go with almost anything.
Provided by kitchengrrl
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix dressing ingredients in a small jar and shake until blended.
- Let rest in fridge for at least an hour before serving salad.
- Assemble salad ingredients and pour dressing over.
Nutrition Facts : Calories 156.7, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 166.4, Carbohydrate 4.3, Fiber 0.9, Sugar 2.2, Protein 2.8
SPINACH, MUSHROOM, AND RED-ONION SALAD
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g
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