Best 6 Lils Spinach Salad Recipes

ZESTY LENTIL SPINACH SALAD

Steps:

• Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock. Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
• Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3-4 minutes, stirring occasionally. Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper. Continue sautéing for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (I liked keeping the broccoli and onions slightly crisp, and not completely soft.) Remove from the heat and set aside.
• In a large bowl, combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Toss to combine.
• Serve warm, garnished with extra feta cheese, if desired.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH LEMON AND MINT

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC

Steps:

• Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
• Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
• Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
• Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
• Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
• Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
• Transfer the salad to a serving platter and scatter over some parsley sprigs.
• Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.

GRANNY LIL'S SPINACH SALAD

Steps:

• Dressing: Mix all ingredients well and refrigerate for 1 hour.
• Salad: Wash and pat dry the spinach, put between paper towels, place in plastic bag and refrigerate Toss spinach with remaining ingredients, adding the mushrooms to taste and the dressing just before serving.

LIL'S SPINACH SALAD

Steps:

• Rub a large salad bowl with cut clove of garlic, make garlic croutons, by soaking them in two cups galic canola oil. make vinegarette, using the garlic oil,place spinach in salad bowl, add sliced mushrooms, and vinegarette, and toss well, then add the chopped eggs,andcroutons, and toss again., serves 4-6.