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- Dish type
- Green salad
- Spinach salad
A spur-of-the-moment creation when I wanted something with a great flavour and lots of colour. Of course, this salad will also work with any type of orange but tinned mandarins work well if you're stuck.
8 people made this
- 250g baby spinach leaves
- 1/2 medium red onion, sliced and separated into rings
- 1 tin mandarin oranges, drained or 1 orange, segmented
- 180g dried cranberries
- 225g toasted sliced almonds
- 150g feta cheese, crumbled
- 225ml balsamic vinaigrette, or to taste
MethodPrep:10min ›Ready in:10min
- Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Reviews & ratingsAverage global rating:(324)
Reviews in English (207)
I am the original poster of this recipe, and I wanted to add that I often add a crunchy green such as romaine along with the spinach, and I sometimes add thinly sliced fresh mushrooms. We tried the blush wine vinaigrette as one reviewer suggested, and it was very good, but we still prefer the depth of flavor and punch the balsamic vinaigrette provides. Thanks for all the positive comments!-30 Mar 2005
My honey said it was the best salad he has ever had. I made it ahead of time and added the cheese just before serving. Thanks! I will be making this one alot-14 Jan 2006
This was wonderful! It was such a nice break from regular salad, it was light but very filling with the nuts and cranberries. I added romaine lettuce for a different texture, and used sugared almonds instead of honey roasted ones. We served it at a dinner party with the Raspberry Vinaigrette Dressing (found on this site) and it was delicious.-20 Apr 2005
Spinach Walnut and Feta Salad
I have a reputation in our various circles of friends not only as the resident foodie, but also as the queen of salads. I love bringing salads to potlucks and parties because they’re so simple to make and a really affordable option if you know where to get your ingredients. This spinach salad is my latest favorite. At my birthday party I made it with dried cranberries, today I’m using golden raisins. Whatever dried fruit you use, this dish will probably the first one gone at your next event.
I make a lot of spinach salads in the winter. Spring and summer I bust out the myriad of salad greens we get in our CSA, but in winter, spinach is the freshest choice. I buy a big box of the stuff at Sam’s club for around $3 and it lasts us about three weeks. We don’t limit its use to salads, spinach is also great in green smoothies, pasta and curry.
As I mentioned, you can really use any dried fruit in this salad. Work with what’s on sale or what you have on hand. Even regular raisins are really good. Dried blueberries are amazing, but going to cost a lot more. For the nuts, I recommend sticking with walnuts which pair very nicely with spinach. I bought about five pounds in December when all the baking nuts were on sale. I go nut crazy because the bulk bins for nuts are all half off! You can keep the nuts in your freezer and they’ll last quite a while.
The key to this salad is the various textures. Each bite has velvety leaves of spinach contrasting with crunchy chunky walnuts. The dried fruit is firm but chewy while the feta is chewy yet soft. The dressing is a simple balsamic vinaigrette, my go to dressing since discovering a gallon of pretty good balsamic vinegar at Cash and Carry for only $14. If you’re using a better quality or aged vinegar, taste the dressing before adding sugar, you may not need any. The dressing recipe makes about double of what I actually use, so I just keep it on the counter for another salad later in the week.
You can dress this up by adding fresh fruits like pears or apple, but if you’re making it for a large group on a tight budget, keep it simple!
How do you make this easy spinach salad recipe?
Prepare and place all the ingredients in a large bowl!
Leafy baby spinach, juicy mandarin oranges, sweet and tart raspberries and blackberries, creamy feta cheese, and crunchy walnuts is fantastic together!
Toss the salad all together. The combination of sweet, salty, and savoury flavours are just so satisfying.
Whisk together the vinaigrette ingredients. It&rsquos a simple four-ingredient vinaigrette (fresh orange juice, olive oil, balsamic vinegar, and honey) that&rsquos sweet and tangy.
Drizzle as much vinaigrette as you want on the salad and toss to coat. Enjoy!
Meh. The salad dressing lacked enough acid to have any structure so it tasted sort of watery. Even the sauce that was reduced lacked sufficient flavor. While conceptually, it's a good recipe, at the end, it fell very flat for me. Iɽ reduce the orange juice, or even use frozen concentrate to get more intense flavor, kick up the amount of the balsamic, and then this recipe might work better.
I didn't have oranges, so I used canned mandarin oranges (sweetened with Splenda to cut the carbs) and used the juice with just a tbsp or so of OJ. I had tangerine infused balsamic vinegar and blood orange olive oil (Florida Olive Oil company) which I used. i cut the butter a little, used a plain white onion, and pan sauteed the scallops as others suggested. it was amazing! I also used walnuts instead of almonds since that's what I had
This is on the go-to list. Don't bother with the schmancy circles of scallops unless you like futzing around. Just dry the scallops off and then saute til browned. If you don't slice them up they won't overcook. I add crisp sauted prosciutto to the salad (and skip the almonds) - adds salt and crunch. Perfect light dinner.
A rare 4 forks! As usual, I had to tweak this, but not much: I pan seared the scallops whole - easier to control than broiling - in olive oil and a bit of butter. Sauted the onion with a little fresh ginger (didn't have shallots on hand), reduced all of the sauce, added just a dab more of butter and then used it to wilt the spinach. Added sauted, crisp (puleeze not crispy!)prosciutto for a little texture and salt and some avocado just because. Delicous and healthy too.
This is a great recipe with a few modifications (hence the 3 forks).I use much less dressing than called for. I don't use the butter. I simply stir fry the scallops. Finally, I dress the salad, including the scallops, almonds, orange, with the reduced dressing to wilt the spinach.
This recipe was easy and delicious, the seasoning for the scallops was perfect, but I didn't feel like the topping sauce actually added much to the salad, the dressing was rich enough. I would also strain out the shallots after they flavored the dressing because eating one straight was too strong. Over all it was yummy and Iɽ make it again
Good main dish salad. The reduced salad dressing drizzle was really good.
Loved the dressing! I added a tablespoon of fresh minced basil for more zest, and it was great. I added it while the sauce was reducing to bring out the basil. I also cut the butter down by more than half. This time I added goat cheese, but I won't do this again. I felt the melty goat cheese made the sauce too fatty and creamy due to the alread existing butter. I might try feta next time. I also used pine nuts and it still tasted great. I probably will also reduce all of the dressing next time, not setting aside the 1/4 cup. The reduction makes a difference.
My guests enjoyed this very much. I made the scallops as written and they looked like they were going to be too dry as I began to broil them. I was glad for the previous reviews as I threw them into a pan with butter and olive oil--much better. I also reduced all the dressing (it was delicious) and added goat cheese.
This is a dish that definitely needs adjusting. I unfortunately didn't read the reviews before cooking. Big mistake. My scallops must have been too big b/c 3 minutes of broiling wasn't nearly enough, left them in oven for extra 5 minutes and still seemed raw. Also the round overlapping design didn't work out for me, maybe them were just too thick. Too expensive to justify trying again, but had I read to saute the scallops b/f attempting to make, I might be singing another tune today.
Fast, easy, light, and absolutely scrumptous. Pan seared the scallops,added goat cheese, and reduced all of the dressing. Next time I might add crispy fried shallots.
Delicious! I pan seared the scallops in butter with a little olive oil and it turned out fabulous. Next time I will add avocado I think.
Try it with blood oranges instead & add some goat cheese. Really a beautiful presentation.
This was a fabulous start to our Christmas dinner--it presented well and was easy to make. Fresh-squeezed orange juice makes all the difference.
This was a big hit as the salad course for Christmas dinner - it was delicious and everyone loved it! The only problem I had was getting the sauce to reduce (but maybe I did something wrong).
This salad makes an excellent presentation. If you are looking to impress this is it! My husband was like "Wow! what's the occasion?" I would agree with one of the others that you do not need the full half cup on spinach beforehand. I will next time reduce it and use only that for the dressing. Also, I used 1/2 shrimp/scallop and added feta like another reviewer. Be sure to mix it well.
I don't get it. I consider myself a good cook yet thought this recipe was OK at best. Given the price of scallops and the somewhat bland result I wouldn't make this one again. I must point out that I appear to be in the minority so best of luck if you choose to proceed :)
I love this website. With recipes like this, anyone can look like a great cook. I served this for an informal get together as the main course (doubled the recipe, served 5) with a great loaf of bread. It was a big hit. Even my two-year-old liked it. The only change I'll make next time is to cut down on the dressing that first goes on the spinach leaves. To each his own, but my husband and I agreed that probably a 1/4 cup would have been enough for our tastes. We followed others suggestions to cut the butter in half and it was perfectly rich for us. I liked the mild flavor of the big scallops. Think I'll try the goat cheese addition next time.
What a great recipe to 'play' with! I find the large sea scallops aren't as flavorful as e.g. tiny bay scallops, so I substituted large shrimp, that I sauteed rather than broiled. The dressing combo of oj & balsamic vinegar is great, and it's so easy to peel and dice up a fresh orange which really makes a wonderful difference - skip the canned mandarins. I also added feta cheese as recommended below and it kicked it up a tasty notch! The basting reduction is a must to finish the seafood with - will definitely make again and again.
Excellent salad. I wrapped the scallops in bacon and broiled them, basting with dressing reduction the last few minutes.
excellent. i made a few minor changes. i added crumbled goat cheese which really blended in nicely with the warm dressing. also used walnuts which i candied quickly by rolling them in just-melted sugar in lieu of the sliced almonds called for. finally perhaps as a result of the modifications i made, i did find the scallops were somewhat lost amongst all the other ingredients. the flesh was very soft and the flavor very mild, maybe too much so juxtaposed everything else. next time i may consider using a heartier flesh or an alternative cooking technique (maybe grilling the scallops will impart more meaty, more smokey elements to the scallops) so it can stand up to al the other tasty components of this salad.
Great salad. Used mandarine oranges instead of regular and lightly fried almonds (no oil or butter) instead of roasting. Sprinkle with Blue Cheese for an added taste.
I liked this salad very much.In fact it works well as a light meal served with toasted french bread and a good x virgin olive oil for dippin'. I used half the butter and canned mandarin oranges as suggested. I think next time I might add a little crumbled bacon.
A very nice salad. You could probably get away with a little less butter. Next time I make it, I think I'll add some small slices of brie.
Spinach and Radish Salad with Feta
What's green and white and red all over? This perfect little side salad.
Is this an exciting recipe? No. This is a pretty and simple salad that can be made in 10 minutes. No massive bits of wisdom or revelation, no tricks of the trade, just an attractive salad you can turn to time and time again.
But even a salad as simple as this is but a boilerplate for whatever you have around, or feel inspired by at the market.
Don’t feel like spinach? Use arugula, or meslun or slivered romaine.
Don’t have feta? Goat cheese is great, as is crumbled cotija or queso freso. Ricotta salata, also super groovy.
Use any radishes you like – if you can find watermelon radishes, use them they are gorgeous, fully living up to their name. A mix makes this simple salad very eye catching.
Use an olive oil you really like here – there are so few ingredients in this salad that the olive oil becomes a starring player.
How do you make this sweet potato salad recipe?
(Complete ingredient amounts and instructions available in the recipe card down below).
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread the sweet potato in a single layer (first photo).
Bake the sweet potato pieces (tossed in olive oil and salt) for 25 minutes, flipping at the 15 minute mark (second photo). When ready, the sweet potato should be tender and lightly browned.
As the sweet potato pieces cook in the oven, prepare the rest of the salad ingredients and place them in a big bowl. Add the baked, warm, tender sweet potato to the same bowl (first photo).
Whisk together (use a small wired whisk or a fork) or shake in a closed jar to combine all the dressing ingredients together (second photo).
Pour the vinaigrette over the salad and give it a good toss. Enjoy warm or chilled!
Spinach Salad and Dressing Recipe
What’s the hardest part of making a good salad? Dressing and figuring out what the best dressing is for your salad ingredients. Today I’m going to share with you the best spinach salad and dressing recipe.
This spinach salad was first introduced to me by my mother-in-law, and after having it a million times at parties (it’s THAT good, always getting requested) I decided it was high time I learn how to make it at home.
It’s a spinach salad that has apples, pears, pecans and feta in it, and has the most amazing dressing.
Salads are something that I wish I would eat more of. The problem is, that unless I LOVE it, I don’t want it lol. When I find a salad I love, I can’t stop thinking about it and make it lots of times!
Just like my spinach salad with soft boiled eggs, bacon and a mustard vinaigrette which I’ve made more times than I can count (I’m even eating it for lunch this week), this spinach salad is one I rave about and have started making all the time.
What ingredients are needed to make the salad?
Salads are awesome to serve when you have guests over, they add that special something to the meal to make it balanced.
Spinach salad ingredient swaps -salads are also something that are easily adaptable to what you have on hand.
- Don’t have pecans? No worries, add walnuts!
- Don’t have feta cheese? You could use goat cheese instead!
- Only have 2 apples or 2 pears instead of 1 of each? That’s ok, use double of one or the other!
- Don’t have spinach? Use other spring greens or arugula or kale.
Because this spinach salad is so amazing and versatile, I’ve left the title vague as ‘spinach salad & dressing’ (it also gives it a little mystery) instead of saying spinach salad with apples, pears, pecans, feta and a homemade vinaigrette, haha, because it could just as easily be called spinach salad with fruit, nuts, cheese and homemade dressing.
In the recipe below, I’ll share the recipe I used, and then the different adaptations you could make. I also love using a wooden bowl and wooden utensils to serve this salad.
Next time you’re in need of a truly wonderful spinach salad and dressing recipe, look no further!!
20 Best Spinach Salad Recipes We'd Love to Have for Lunch
If your family tends to stick to the usual types of lettuce for a healthy dinner side dish, then it might be time to shake things up. Instead of turning to iceberg or romaine, or resorting to a salad kit, give one of these spinach salad recipes a try. They're packed with extra nutrients and flavor, so you won't be sorry about adding the leafy greens to your shopping list.
One perk is that spinach goes with a long list of ingredients, including fruits, nuts, sautéed veggies, and all kinds of cheese. Plus, there's a large variety of salad dressing recipes&mdashlike Ree Drummond's warm bacon dressing&mdashyou can choose from for a flavorful finishing touch. When you put it all together, you'll be surprised at how filling a serving of salad can be. In fact, many of these ideas could very well act as your main course they're just that hearty. You can even add a few to your list of 30-minute meals, which is always a plus for busy weeknights.
There are a lot of ways to describe these spinach salad recipes (healthy, easy, delicious, satisfying) but there's one thing you can't call them: Boring!
Preheat oven to 375 degrees F.
If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with water.
Cover tightly and bake until a small knife slips in easily, 40 to 45 minutes. Cool slightly, then peel. Let cool completely, then cut into 1/2-inch wedges.
In a small bowl, whisk together the sherry vinegar, the garlic, the olive oil, and salt and pepper to taste.
In a small bowl, toss together beets and red onion and about half of the dressing. Let stand 10 minutes to absorb flavors, then taste and sprinkle with a little more vinegar if necessary.
In a large bowl, toss spinach with remaining dressing. Taste and adjust seasoning. Divide equally among individual plates. Top with beets and onions. Crumble feta over each salad.
Variation: Instead of feta, you might want to make this salad with a blue cheese.
Spinach Berry Salad with Sweet Poppy Seed Dressing
Spring is right around the corner which means potlucks and parties are coming. Fresh salads and bright desserts are always perfect to bring to a party or shower. This Strawberry Spinach Salad with Feta and Poppy Seed Dressing is always a crowd-pleasing popular salad.
The beauty of this Spinach Berry Salad with Sweet Poppy Seed Dressing is the variety of berries — strawberries, raspberries, and blueberries used to keep the flavors interesting. Feta cheese is added for a salty tangy taste. You can use a milder cheese such as grated mozzarella as well. Sliced or slivered almonds are added for crunch. If you want to elevate the salad, you can toss the almonds in some sugar in a pan and caramelize the sugar to make sugared almonds. The thinly sliced red onions give the salad a savory flavor.
The Sweet Poppy Seed Dressing is made with oil, vinegar, sugar, poppy seeds, dried mustard, and salt. Super simple. Super good. You can put this dressing on any type of salad and it will be good but it always pairs so nicely with salads with fruit. The key is to shake, shake, shake before serving as the sugar settles to the bottom of the jar.
You can use all types of vinegar in this poppyseed dressing. If you desire a light-colored dressing, use white vinegar. If you want a sweet tang to your dressing, use apple cider vinegar. If you want to compliment the berries, use a raspberry vinegar. I always pick up some Mountain Town Olive Oil when I visit Park City and the Raspberry or Blackberry Ginger are wonderful in this dressing (not sponsored, just a fan).