Michelles Spinach Salad Recipes

CRANBERRY ALMOND SPINACH SALAD

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. -Michelle Krzmarzick Torrance, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 11

Cranberry Almond Spinach Salad image

Steps:

Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 121 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1 teaspoon dried minced onion
3/4 teaspoon poppy seeds
1/8 teaspoon paprika
1/4 cup canola oil
10 ounces fresh baby spinach (about 12 cups)
3/4 cup dried cranberries
2 green onions, sliced
3/4 cup sliced almonds, toasted

FRESH SPINACH AND MOZZARELLA SALAD

I love spinach salads and try many variations. Here's one that you may enjoy too.

Provided by Vicki Butts (lazyme)

Categories Lettuce Salads

Time 15m

Number Of Ingredients 8

Fresh Spinach And Mozzarella Salad image

Steps:

1. Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion. (Can be prepared 1 hour ahead. Let stand at room temperature, tossing occasionally).
2. Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.

Ingredients

1 c italian salad dressing
1 Tbsp garlic, minced
1 Tbsp balsamic vinegar
1 tsp dried oregano
1 lb plum tomatoes, seeded and sliced
12 oz mozzarella cheese, cubed
1/2 red onion, thinly sliced
5 oz fresh spinach leaves

WILTED SPINACH SALAD

It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Wilted Spinach Salad image

Steps:

Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.
Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside.
While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat.
Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.

Nutrition Facts : Calories 193 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 361 g

Ingredients

1 red onion, sliced into 1/4-inch rings
2 to 3 slices whole-grain bread, cubed
1/2 pound beets (about 2 small beets)
4 tablespoons extra-virgin olive oil
1 small shallot, minced
1 tablespoon honey mustard
1/4 cup red-wine vinegar
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 ounces spinach, well washed, stems removed
4 ounces button mushrooms, stems trimmed, sliced