Spinach Salad Recipes

Spinach leaves are a great and healthy alternative to iceberg or romaine lettuces. Add any type of fruit or nut to your spinach salad and enjoy a light treat. TIP: Warm dressing "wilts" the spinach, but sometimes makes the best salad.

Spinach & Cranberry Salad

Ingredients:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions:

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Spinach Salad With Bacon

Ingredients:

1/2 pound fresh spinach, trimmed, washed, and dried
8 slices bacon, cut in 1-inch pieces
1/4 cup cider vinegar
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon seasoned salt

Directions:

Cook bacon pieces in a large skillet until crisp. Drain. Leave 3 to 4 tablespoons drippings in pan; stir in vinegar, oil, soy sauce, sugar, and salt. Heat, stirring just until boiling. Turn off heat. Add half of the spinach to skillet; toss to coat well.

Spoon into a large salad bowl, letting excess dressing drip back into the skillet then sprinkle with about half of the bacon. Put the remaining spinach in the pan, toss, then add to the first mixture. Toss all well and sprinkle with remaining bacon, serve warm.