Best 20 Honey Spinach Salad Recipes

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

STRAWBERRY AND SPINACH SALAD WITH HONEY-POPPY SEED DRESSING

Steps:

• Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid. Shake vigorously, about 1 minute. Refrigerate until salad is ready.
• Divide spinach leaves among 4 salad plates. Distribute strawberries on each plate. Top with crumbled bacon and chopped pecans. Drizzle salad dressing over each plate and serve.

SPINACH SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.

SPINACH SALAD WITH HONEY BACON DRESSING

Steps:

• Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
• In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
• Pour over salad.
• Serve immediately.

SPINACH SALAD WITH HONEY DRESSING

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately.

SPINACH AND FRUIT HONEY SALAD

Steps:

• Toss spinach, strawberries, bananas, mandarin oranges, cranberries, and walnuts together in a large bowl.
• Combine vinegar, oil, honey, and garlic powder in a jar with a tight-fitting lid. Seal jar and shake vigorously until the ingredients emulsify into a dressing; pour over the spinach mixture. Sprinkle sesame seeds over salad to serve.

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
• Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
• In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

KITTENCAL'S SPINACH SALAD WITH BALSAMIC HONEY-DIJON VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.
• For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• Toss all ingredients together with salad forks.
• Season with black pepper (and salt if desired).
• Place the egg wedges all around inside edges of bowl.
• Serve with prepared dressing on the side.

HONEY-MUSTARD CHICKEN SPINACH SALAD

Steps:

• In a small bowl, combine the chicken, grapes, water chestnuts, lemon zest and pepper. Drizzle with dressing; toss to coat. Divide spinach between two plates; top with chicken mixture. Sprinkle with cheese and walnuts.

SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING

Steps:

• Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

HONEY-SPINACH SALAD

Steps:

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach; wash leaves thoroughly, and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.

FRUITED SPINACH SALAD WITH HONEY MUSTARD DRESSING

Steps:

• In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix.
• Combine spinach, papaya or pears, and grapes.
• Shake dressing again and pour over salad.
• Toss to coat.
• Serve immediately.

HONEY GARLIC CHICKEN DRUMSTICKS WITH SPINACH, AVOCADO AND ORANGE SALAD RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 450°F (230°C). Line a small baking dish with non-stick aluminum foil (optional). Place 4 chicken drumsticks in dish and season with salt and pepper. Put dish in the oven and bake for 10 minutes. Meanwhile... 2. Peel and crush (or mince) 2 cloves garlic. In a small bowl, mix together garlic, 1 tbsp low-sodium soy sauce, 2 tbsp pure liquid honey, and 1/2 tsp parsley flakes. Set aside. 3. After chicken has been cooking for 10 minutes, remove dish from oven, pour sauce over chicken and turn to coat evenly. Put back in the oven and bake until cooked through, 10-15 minutes.Meanwhile... 4. Squeeze juice from 1/4 orange into a salad bowl. Peel and crush (or mince) 1 clove garlic and add to salad bowl. Then add 1 tbsp extra virgin olive oil, 1/8 tsp salt, and 1/8 tsp pepper. Whisk together. 5. Peel remaining 3/4 orange, cut into slices, and add to salad bowl. Cut 1/2 avocado into cubes while still in skin, scoop out with a spoon, and add to salad bowl. 6. Wash and dry 2 1/2 large handfuls (1/2 pkg) baby spinach in a salad spinner and add to salad bowl. Alternatively, you can wash spinach in a colander, then transfer to a paper towel and pat dry. 7. Serve honey garlic chicken drumsticks with the spinach, avocado and orange salad on the side. Enjoy for dinner and lunch!

TAYLOR'S LANDING SPINACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Make Honey-Mustard dressing first, like this:.
• In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
• For the salad:.
• Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.

WARM SPINACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• In a small saucepan, whisk together garlic, shallot, mustard, honey and vinegar; add oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat dressing over moderate heat until it is warm. In a large bowl, toss together spinach, dressing, and optional items.

SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING

Steps:

• Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

SPINACH SALAD WITH PECANS, MANDARIN ORANGES AND HONEY MUSTARD DRESSING

Steps:

• You can assemble the salad about an hour ahead of dinner. You can make the dressing well in advance to let the flavors mingle. Wisk together all ingredients except oil, then add in oil slowly while whisking. It will emulsify nicely. The dressing will keep for several days, and you can marinate chicken in any leftovers.

SPINACH, FIG, AND GOAT CHEESE SALAD WITH ORANGE HONEY DRESSING

Steps:

• Grill figs on hot grill cut side down 3-4 minutes.
• Mix dressing ingredient together.
• Mix first 4 ingredients of salad into dressing to coat.
• Plate salad on 4 chilled plates.
• Top each salad with figs cheese and nuts.
• Serve with fresh cracked pepper.

SPINACH SALAD WITH HONEY BACON DRESSING

Steps:

• Directions: 1 Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl. 2 In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon. 3 Pour over salad. 4 Serve immediately.

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.