Best 4 Spinach Salad With Red Potatoes Recipes
Indulge in a symphony of flavors with our Spinach Salad with Red Potatoes recipe, a delightful blend of fresh baby spinach, tender red potatoes, crispy bacon, tangy red onion, and a zesty dressing. This vibrant salad offers a satisfying crunch with every bite, thanks to the addition of sunflower seeds and walnuts, while crumbled feta cheese adds a salty, creamy touch. For a vegetarian alternative, substitute crispy tofu for the bacon, creating a protein-packed salad that's just as delicious.
Our Spinach Salad with Warm Bacon Dressing features a luscious homemade dressing made with bacon drippings, vinegar, sugar, salt, and pepper. Drizzle this warm dressing over the salad, allowing the flavors to meld and create a harmonious balance.
If you're looking for a lighter option, try our Spinach Salad with Lemon Vinaigrette. This refreshing dressing combines lemon juice, olive oil, Dijon mustard, garlic, and honey, resulting in a tangy, well-balanced flavor that complements the salad ingredients perfectly.
For a touch of sweetness, our Maple Dijon Dressing for Spinach Salad is sure to delight your taste buds. Made with maple syrup, Dijon mustard, olive oil, balsamic vinegar, salt, and pepper, this dressing adds a subtle sweetness and tang that elevates the salad to new heights.
For those who prefer a creamy dressing, our Creamy Herb Dressing for Spinach Salad is a must-try. This luscious dressing is made with mayonnaise, sour cream, buttermilk, chives, parsley, dill, salt, and pepper, creating a rich, flavorful sauce that coats the salad leaves in a velvety embrace.
No matter your preference, our collection of Spinach Salad recipes offers a delightful variety of flavors and textures to satisfy any palate. From the warm bacon dressing to the refreshing lemon vinaigrette, and the sweet maple Dijon dressing to the creamy herb dressing, these recipes are sure to become your go-to choices for a healthy and satisfying meal.
GARDEN SPINACH-POTATO SALAD
Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. -Marilyn Haynes, Sylacauga, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool. , Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM SPINACH SALAD WITH FRIED EGG AND POTATOES
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
- Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
- When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
- Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
WARM POTATO SALAD WITH WILTED SPINACH
I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.
Provided by Aunt Cookie
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
- Add potatoes, spinach, eggs, and onion to a serving bowl.
- Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
- Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2
POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
- Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.
Tips:
- Choose fresh and tender baby spinach leaves for the best flavor and texture.
- Scrub and halve the red potatoes to save time and ensure even cooking.
- Use a variety of mushrooms for a more complex flavor. Sauté them in butter or olive oil until browned for an extra boost of umami.
- Add crumbled bacon or crispy shallots for a savory topping.
- For a vegetarian version, replace the bacon with roasted chickpeas or toasted nuts.
- If you don't have a bacon-flavored vinaigrette, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create a simple dressing.
- Serve the salad immediately, while the potatoes are still warm, or chill it for later.
Conclusion:
This spinach salad with warm red potatoes is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its combination of fresh spinach, tender potatoes, savory bacon, and tangy dressing, it's a surefire hit at any gathering. So next time you're looking for a quick and easy meal, give this recipe a try.
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