10 delicious spinach salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Unusual pairings with corn, tuna, cheese, chicken and even strawberries.

1. Simple spinach salad

Ingredients

• 1 tablespoon balsamic vinegar
• 1½ tablespoon olive oil
• 4-5 cloves of garlic;
• 1 package of spinach (125 g);
• 1 pinch of salt;
• 1 pinch of ground black pepper

Preparation

Combine the vinegar with olive oil and minced garlic. Pour the prepared sauce over the spinach leaves. Season with salt and pepper, and then stir.

2. Salad with spinach and vegetables

Ingredients

• 1 cucumber;
• ½ red onion;
• 2 tomatoes;
• 1 package of spinach (125 g);
• 2 teaspoons olive oil
• 1 pinch of salt;
• 1 pinch of ground black pepper;
• 100 g soft cheese.

Preparation

Peel and cut the cucumber into slices. Add onion half rings, tomato quarters and spinach leaves to it.

Season with oil, salt and pepper. Sprinkle with cheese on top.

3. Salad with spinach and corn

Ingredients

• 300 g of Greek yogurt or light mayonnaise;
• ½ teaspoon ground black pepper;
• ½ teaspoon of ground cumin;
• 1 pinch of salt;
• 1 can of canned corn or 250 g of boiled corn kernels;
• 2 packs of spinach (250 g).

Preparation

Combine yogurt or mayonnaise with pepper, cumin and salt. Pour the sauce over the corn and spinach.

Stir and refrigerate for 15 minutes. Serve chilled.

4. Salad with spinach, bacon, mushrooms and eggs

Ingredients

• 3 eggs;
• 200 g fresh champignons;
• 1-2 tablespoons of vegetable oil;
• 8 slices of bacon;
• 1 small onion;
• 3 tablespoons apple cider vinegar
• 1½ tablespoon honey;
• 1½ teaspoon Dijon mustard
• 1 pinch of salt;
• 1 pinch of black pepper;
• 2 packs of spinach (250 g).

Preparation

Boil the eggs in a bag, about 4-5 minutes after boiling. Let them cool down.

Cut the champignons into slices and lightly fry in oil.

Brown pieces of bacon 1–1.5 cm in size in a frying pan and put on a paper towel with a slotted spoon to drain off excess fat. Throw finely chopped onion into the pan, sauté it until golden brown, and then put it on the paper too.

In a large bowl, combine the vinegar, honey, mustard, salt, pepper, and fried onions. Add spinach leaves and mushrooms. Stir and garnish with egg quarters.

5. Salad with spinach and beets

Ingredients

• 200 g plain yogurt;
• 2 teaspoons of coarse cumin;
• 1 clove of garlic;
• 1 pinch of salt;
• 1 pinch of black pepper;
• 500 g of beets;
• 1 teaspoon vinegar
• 2 packs of spinach (250 g);
• 1 bunch fresh mint
• 1 bunch of cilantro.

Preparation

Combine yogurt with cumin, chopped garlic, salt and pepper. Let it brew for at least an hour.

Cut the beets into large pieces and simmer with vinegar until tender. Cool and add spinach leaves, chopped mint and cilantro.

Pour the sauce right before serving.

6. Salad with spinach, tuna and beans

Ingredients

• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1 pinch of ground red pepper;
• 1 pinch of salt;
• 1 ripe avocado
• 2-3 sprigs of fresh parsley;
• 2-3 feathers of green onions;
• 1 package of spinach (125 g);
• 1 medium sweet red pepper;
• 2 stalks of celery;
• 1 can of canned white beans (300 g);
• 2 cans of canned tuna in their own juice (370 g).

Preparation

For the sauce, whisk together lemon juice, oil, water, mustard, ground pepper, salt and half a peeled avocado with a blender. Add finely chopped parsley and onion.

Place spinach leaves, chopped peppers, diced celery and half an avocado in a salad bowl.

Add the beans, after draining the liquid from the can, and the tuna, mashed with a fork.

Pour over the sauce, stir and leave for 5-10 minutes at room temperature.

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7. Salad with spinach and pasta

Ingredients

• 100 g penne pasta (feather tubes);
• 200 g of boiled chicken fillet;
• 1 box fresh spinach (125 g)
• 8-9 cherry tomatoes;
• 150 g soft cheese;
• 50 g almonds (or other chopped nuts);
• 2 teaspoons finely grated orange zest
• 4 tablespoons orange juice
• 2 tablespoons lemon juice
• ½ teaspoon finely grated lemon zest;
• 3 tablespoons of honey;
• 1 pinch of salt;
• 2 tablespoons of olive oil.

Preparation

Boil the pasta, discard in a colander, rinse with cold water and put in a salad bowl. Add fillets, lightly fried and coarsely chopped fillets, spinach leaves, halved cherry tomatoes and cheese.

Fry the almonds in a skillet without oil for 1-2 minutes and sprinkle on the dish.

Whisk the citrus juice and zest, honey and salt with a blender. Pour in oil and smooth again.

Season the salad with the prepared sauce right before serving.

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8. Salad with spinach and grilled cheese

Ingredients

• 1 handful of pumpkin or sunflower seeds;
• 2 medium carrots;
• 1 medium fennel root;
• 1 package of spinach (125 g);
• 100 g fresh or canned peas;
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 pinch of salt;
• 1 pinch of ground black pepper;
• 250 g cheese for frying (halloumi).

Preparation

Fry the seeds in a preheated skillet without oil for 1-2 minutes.

Slice or grate the carrots and fennel into long thin slices. Place in a salad bowl with spinach and peas. Add lemon juice and oil. Season with salt, pepper and stir.

Fry small slices of cheese for a minute on each side, break into halves and place on top of the salad. Sprinkle with seeds before serving.

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9. Salad with spinach, salmon and mango

Ingredients

• 200 g of lightly salted or lightly smoked red fish (salmon or salmon);
• 1 avocado
• 1 package of spinach (125 g);
• 100 g fresh blueberries;
• 100 g feta cheese or curd cheese;
• ½ red onion;
• 3 tablespoons olive oil
• 2 tablespoons of apple cider vinegar
• 1 tablespoon chia seeds
• 1 tablespoon honey;
• 1 pinch of salt.

Preparation

Cut the fish and avocado into medium-sized pieces and place in a salad bowl. Add spinach leaves, blueberries, crumbled cheese, and onions in half rings.

Whisk the oil, vinegar, chia, honey and salt in a separate bowl.

Pour the sauce over the salad before serving.

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10. Salad with spinach, chicken breasts and strawberries

Ingredients

• 3 tablespoons apple juice
• 2 tablespoons strawberry jam
• 2 teaspoons of balsamic vinegar
• 1 chicken breast without skin or bones;
• 1 package of spinach (125 g);
• 150 g strawberries;
• 50 g soft blue cheese (gorgonzola);
• 30 g chopped walnuts.

Preparation

In a small bowl, combine apple juice, strawberry jam, and balsamic vinegar. Leave to infuse while you make the salad.

Preheat a small skillet over medium-high heat. Fry the chicken breast on it for 15–20 minutes until tender. Then cool and cut into medium slices.

Fold the chicken, spinach leaves, halved strawberries and cheese into small pieces in a salad bowl.

Pour over with the present sauce and stir. Garnish with walnuts before serving.

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