Many Variations on Spinach Salad

by Kelly · 6 comments

in Recipes & Ideas

I love spinach salad, or any salad really with fresh, dark greens. But spinach is especially suited to wintertime salads, as there is something richer and more substantial about the leaves. Here are six ways I like to eat it.

  • With chopped hard boiled eggs, thinly sliced red onions and crumbled bacon, in a mayonnaise vinaigrette.
  • With oranges and avocado (OK, more of a summertime variation!) in a honey mustard sauce.
  • With chunks of tuna, tomatoes and garbanzo beans, with a lemon dill dressing.
  • As a sort of Greek Salad (although aren’t all salads made in Greece, Greek Salads?), with feta cheese, black olives, tomatoes.
  • With cooled boiled potatoes, shavings of Parmesan cheese and chunks of chicken, in Cesar salad dressing.
  • With white beans, tuna and thinly sliced fennel.

How do you like your spinach salad?


1 Meg from FruWiki February 2, 2009

I have some spinach I’m saladizing later this week. Thinking: bleu cheese, pecans, raisins (since I don’t have cranberries, though I may still use fresh berries of some sort), maybe celery if it is still good, and a homemade vinaigrette of some sort.

Meg from FruWikis last blog post..Food

2 Nancy February 2, 2009

We had a fabulous spinach salad with strawberries and a creamy poppy seed dressing at New Year’s. Incredibly good.

What’s your mayonnaise vinaigrette recipe? All your variations sound scrumptious!

Nancys last blog post..Menu Plan Monday

3 Kelly February 2, 2009

It’s not really a recipe, but I mix mayo with some nice vinegar (either red wine, or balsamic, or a good cider vinegar) and then a little bit of sugar to cut the tang. Then I add some chopped green herbs or poppy seeds or some other extras if I want. You can change the proportions to suit your tastes, but I usually use about 3 times as much mayo as vinegar and sugar.

This also makes a nice coleslaw dressing, if you substitute lemon juice for the vinegar.

4 Kika February 2, 2009

One of my favorite meals is a salad my husband makes and serves with baguette and little wine glasses of pomegranate juice. It combines wedges of tomatoe, avocado and onion tossed with baby spinach leaves. His dressing is a simple mix of vinegar and olive oil with a pinch of salt. All your salads sound wonderful! What is in your “lemon dill dressing”? I’d like to use it.

5 Kelly February 5, 2009

Hi Kika,

Again, it’s not really a recipe! I whisk together a bit of lemon juice with about 3 times as much olive oil (about 1 tablespoon and 3 tablespoons) and then add fresh or dried dill to taste. A little goes a long way! This also is a really nice marinade for salmon or chicken breasts.

6 kazari March 5, 2009

Wow, all your variations sound nice. I’ve been having lots of roasted tomatoes and feta in my salads lately, but another alternative i love is blue cheese, walnuts and thinly sliced pears.

kazaris last blog post..Fun lists and foodie friends

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