Best 3 Spinach Broccoli Salad Recipes

In the realm of healthy and refreshing salads, the spinach broccoli salad stands out as a nutritional powerhouse. This vibrant dish is a symphony of flavors and textures, featuring crisp spinach, tender broccoli florets, crunchy almonds, and a tangy dressing that brings it all together. Not only is this salad a delightful culinary experience, but it's also packed with essential vitamins, minerals, and antioxidants, making it a perfect choice for health-conscious individuals. The spinach broccoli salad is incredibly versatile and can be customized to suit your preferences. Whether you prefer a classic vinaigrette dressing or a creamy ranch dressing, there are endless possibilities to tantalize your taste buds. This article presents a collection of delectable spinach broccoli salad recipes, each with its unique twist, to guide you in creating a salad that perfectly aligns with your culinary desires. From a light and refreshing lemon-tahini dressing to a zesty avocado-cilantro dressing, these recipes offer a diverse range of flavors that will transform your salad into an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

SPINACH BROCCOLI SALAD

Spinach Broccoli Salad image

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

Ingredients

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Steps:

In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH, BROCCOLI AND TUNA SALAD

Spinach, Broccoli and Tuna Salad image

Posted per request for things to do with spinach and brocolli and thought this sounded good. Recipe source: Bon Appetit (July 1986)

Provided by ellie_

Categories Tuna

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, halved
1/3 cup olive oil
4 1/2 teaspoons lemon juice
4 1/2 teaspoons lime juice
pepper
1 bunch broccoli, cut into florets, blanched
8 ounces spinach, cut julienne
1 head red leaf lettuce, torn into bite size pieces
1 (6 1/2 ounce) can tuna, packed in water, drained
8 cherry tomatoes, halved (or use grape tomatoes)
1 ounce alfalfa sprout (optional)
2 tablespoons bacon bits

Steps:

Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
Toss.

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER image

Categories Salad Vegetable Sauté Low Carb

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

Tips:

Prep your ingredients beforehand: Wash and chop the spinach, broccoli, and red onion. Slice the almonds and grate the Parmesan cheese.
Use fresh ingredients: Fresh spinach and broccoli will give your salad the best flavor and texture.
Don't overcook the broccoli: Broccoli should be cooked until it's tender-crisp, not mushy.
Make the dressing ahead of time: The dressing can be made up to 24 hours in advance. This will give the flavors time to meld.
Serve the salad immediately: This salad is best served fresh. The spinach and broccoli will start to wilt if it sits for too long.

Conclusion:

This spinach and broccoli salad is a healthy and delicious side dish that's perfect for any occasion. It's packed with nutrients, including vitamins A, C, and K, and it's a good source of fiber. The dressing is light and tangy, and it complements the flavors of the spinach and broccoli perfectly. If you're looking for a healthy and refreshing salad, this spinach and broccoli salad is a great option.