Best 2 Spinach Side Salad Recipes

In a culinary world teeming with vibrant flavors and innovative dishes, the spinach side salad emerges as a refreshing symphony of textures and tastes. This delightful salad invites you on a journey of culinary exploration, showcasing the versatility of spinach as it harmonizes with an array of ingredients to create three distinct yet equally captivating recipes. Whether you seek a classic spinach salad with a tangy dressing, a warm and comforting spinach salad with bacon and mushrooms, or a unique spinach salad with roasted sweet potatoes and goat cheese, this article has something to tantalize every palate. Join us as we delve into the realm of spinach salads, discovering the secrets behind each recipe's distinctive charm.

Here are our top 2 tried and tested recipes!

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD

Millet With Baby Spinach- Side Dish or Warm Salad image

A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)

Provided by Jubes

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

200 g millet
1 cup water
2 1/2 cups vegetable stock
50 g dried apricots, finely chopped
60 g sliced almonds
250 g baby spinach leaves
1/2 lemon, juiced
salt and pepper

Steps:

Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
Serve scattered with the flaked almonds over the top as garnish.

SPINACH SIDE SALAD

Spinach Side Salad image

Since I was a teenager there was a fabulous spinach salad that I used to always get at The Metropolitan Grill in Seattle. At the time I lived a few hours away and was only able to get to Seattle every month or so...so I improvised and tried to duplicate the salad at home. Nothing beats The Metro but this really is a fantastic salad...goes great with so many different dishes.

Provided by SweetFuzion

Categories < 15 Mins

Time 15m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) bag Baby Spinach, rinsed again and dried thoroughly
3 button mushrooms, wiped clean and sliced thinly
1/3 cup mozzarella cheese, freshly grated for best taste and texture
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 teaspoons sugar (or 1 packet splenda...this is what I do)
1/4 teaspoon salt
1 pinch black pepper
1 egg, hard boiled, chopped (optional)
1/4 lb bay shrimp (optional)
4 slices bacon, cooked crispy and crumbled (optional)

Steps:

For the dressing-in a small bowl whisk the oil,vinegar,salt and pepper, and sugar or splenda all together until everything is disolved.
In a large bowl place the spinach in then gently add the mushrooms and the mozerella.
Give the dressing one last whisk and pour it over the salad.
Gently toss the salad and plate them up.
If using the optional ingredients neatly garnish the salads with them now.
You can also add a bit of freshly ground black pepper.
I try to chill my salad dishes before using them when I have the chance.

Tips:

Select Fresh Spinach: Choose vibrant green spinach leaves with no signs of wilting or yellowing.
Wash Thoroughly: Rinse the spinach leaves multiple times in cold water to remove any dirt or grit.
Dry the Leaves: Gently pat the spinach leaves dry with a clean kitchen towel or salad spinner to remove excess water.
Use a Variety of Ingredients: Add other vegetables, fruits, nuts, or seeds to create a more flavorful and colorful salad.
Make a Simple Dressing: Use a light and tangy dressing made with olive oil, vinegar, lemon juice, and a touch of honey or maple syrup.
Toss Gently: Combine the spinach and dressing and toss gently to coat the leaves without bruising them.
Serve Immediately: Spinach salad is best enjoyed fresh, so serve it immediately after tossing.

Conclusion:

Spinach side salad is a versatile and nutritious dish that can be enjoyed as a light meal or a side dish. With its vibrant green color and slightly bitter taste, spinach is a great source of vitamins, minerals, and antioxidants. By following the tips and recipe variations provided in this article, you can create a delicious and healthy spinach salad that will impress your family and friends. Experiment with different ingredients and dressings to find your favorite combination, and enjoy this salad as part of a balanced diet.

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