Best 4 Spinach Salad With Peanut Dressing Recipes

Indulge in a culinary symphony where fresh, crisp spinach leaves dance harmoniously with a symphony of vibrant flavors in our Spinach Salad with Peanut Dressing. This delightful dish offers a textural tapestry, contrasting the tender spinach with crunchy red bell peppers and the nutty crunch of roasted peanuts. Its flavors are equally captivating, blending the sweet tang of dried cranberries with a hint of savory from crumbled bacon.

The Peanut Dressing, a masterpiece in its own right, elevates this salad to a gourmet experience. Smooth and creamy, with a rich peanut butter base, it weaves together the sweet, tangy, and savory elements, creating a symphony of taste that tantalizes the palate. This versatile dressing also stars in two additional recipes, inviting you to explore its versatility. Try it as a dipping sauce for fresh spring rolls, where its creamy texture complements the crisp vegetables and rice paper. Or, let it transform a simple cucumber salad into an Asian-inspired delight, where its nutty flavor shines alongside the refreshing cucumber slices.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD WITH WARM BACON DRESSING

Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

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.

APPLE PEANUT SPINACH SALAD

Apple Peanut Spinach Salad image

From Ali Lowell, this memorable medley is treated to a delicious curry dressing. "My mom and I have been tossing together this salad for years," she writes from Winchester, Massachusetts.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 packages (6 ounces each) fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt

Steps:

In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 205 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BABY SPINACH SALAD WITH PEANUT DRESSING

Baby Spinach Salad With Peanut Dressing image

Earthbound Farm Baby Spinach Salad with Peanut Dressing Carrots, peanuts, and chow mein noodles add a nice crunch to this tasty spinach salad, inspired by Thai cuisine.

Provided by Oweazaer

Categories Asian

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons creamy no-sugar-added peanut butter
2 teaspoons grated fresh gingerroot
1 grated lime, zest of
1 tablespoon fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
1/4 teaspoon Asian chili sauce
1 1/2 teaspoons soy sauce
1/4 cup toasted sesame oil
5 ounces earthbound farm organic Baby Spinach
1 earthbound farm organic carrot, shredded
1/4 cup chopped dry roasted salted peanuts or 1/4 cup sunflower seeds
1/2 cup chow mein noodles
1/2 small red bell pepper, cut into thin slivers

Steps:

Place the dressing ingredients in a blender and puree until smooth.
In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

Nutrition Facts : Calories 371.9, Fat 30.1, SaturatedFat 4.3, Sodium 409.7, Carbohydrate 22.6, Fiber 3.7, Sugar 11.5, Protein 7.1

SPINACH SALAD WITH BLUE CHEESE DRESSING

Spinach Salad with Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 small red onion, thinly sliced
2 anchovy fillets
2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons crumbled blue cheese (about 1 ounce)
2 teaspoons apple cider vinegar
1 tablespoon chopped fresh parsley
8 cups baby spinach (about 5 ounces)
1 small head red-leaf lettuce, torn (about 6 cups)
1/2 English cucumber, thinly sliced

Steps:

Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

Tips:

For a more flavorful salad, use baby spinach, which has a more tender texture and milder flavor than mature spinach.
Freshly squeezed lime juice adds a bright and tangy flavor to the dressing. If you don't have fresh limes, you can use bottled lime juice, but the flavor will be less intense.
If you don't have a blender, you can make the dressing in a food processor or by whisking the ingredients together in a bowl.
If you don't have peanut butter, you can substitute another nut butter, such as almond butter or cashew butter.
For a vegan version of the dressing, use agave nectar or another plant-based sweetener instead of honey.

Conclusion:

Spinach salad with peanut dressing is a delicious, healthy, and refreshing salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and the peanut dressing adds a unique and flavorful twist. This salad is sure to please everyone at your table. If you are looking for a healthy and delicious salad recipe, this spinach salad with peanut dressing is a great option. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying meal, give this salad a try.