Best 3 Spinach Broccoli Salad Recipes

Spinach broccoli salad is a vibrant and refreshing dish that combines the best of both worlds. With its crisp spinach leaves, tender broccoli florets, and a tangy dressing, this salad is a perfect balance of flavors and textures. Whether you're looking for a light lunch, a healthy side dish, or a nutritious snack, spinach broccoli salad has something for everyone. With just a few simple ingredients and a little bit of time, you can whip up this delicious salad that's sure to impress your family and friends.

Here are our top 3 tried and tested recipes!

SPINACH BROCCOLI SALAD

Spinach Broccoli Salad image

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

Ingredients

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Steps:

In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER image

Categories Salad Vegetable Sauté Low Carb

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

SPINACH, BROCCOLI AND TUNA SALAD

Spinach, Broccoli and Tuna Salad image

Posted per request for things to do with spinach and brocolli and thought this sounded good. Recipe source: Bon Appetit (July 1986)

Provided by ellie_

Categories Tuna

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, halved
1/3 cup olive oil
4 1/2 teaspoons lemon juice
4 1/2 teaspoons lime juice
pepper
1 bunch broccoli, cut into florets, blanched
8 ounces spinach, cut julienne
1 head red leaf lettuce, torn into bite size pieces
1 (6 1/2 ounce) can tuna, packed in water, drained
8 cherry tomatoes, halved (or use grape tomatoes)
1 ounce alfalfa sprout (optional)
2 tablespoons bacon bits

Steps:

Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
Toss.

Tips:

Fresh Ingredients: Use the freshest spinach and broccoli for the best flavor and texture.
Chop Ingredients Evenly: Ensure that the spinach, broccoli, and other vegetables are chopped into uniform pieces for even cooking.
Don't Overcook the Vegetables: Cook the vegetables just until they are tender-crisp to maintain their vibrant color and nutrients.
Use a Variety of Vegetables: Feel free to add other vegetables to the salad, such as carrots, bell peppers, or snap peas, for added flavor and texture.
Choose a Flavorful Dressing: Opt for a dressing that complements the flavors of the vegetables, such as a tangy vinaigrette or a creamy ranch dressing.
Serve Immediately: Spinach broccoli salad is best enjoyed fresh, so serve it immediately after preparation to preserve its crispiness and flavor.

Conclusion:

Spinach broccoli salad is a delicious and nutritious dish that is perfect for a healthy and refreshing meal. With its vibrant colors, crunchy texture, and zesty dressing, this salad is sure to be a hit at any gathering. Experiment with different variations of the recipe by adding other vegetables, nuts, or seeds to create a salad that suits your taste preferences. Enjoy this flavorful and healthy salad as a side dish, main course, or as part of a balanced meal.