Best 18 Sweet Spinach Salad Recipes

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

SPINACH SALAD WITH SWEET VINAIGRETTE

Steps:

• In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
• In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
• In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

SPINACH SALAD WITH SWEET AND SOUR DRESSING

Steps:

• Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
• Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
• In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
• Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.

SWEET-SOUR SPINACH SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

Steps:

• Peel and cut the kumara into bite sized cubes.
• Toss in 2 tablespoons of olive oil and season with salt and pepper.
• Bake in the oven for 15 minutes at 200C/400°F.
• Mix the mustard, lemon juice, and zest for the dressing.
• Add the olive oil a tablespoon at a time, whisking between each spoonful.
• Add finely chopped dill.
• Season to taste with salt and pepper.
• Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
• Put the spinach is a large bowl.
• Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
• Add the dressing and orange segments and toss through.
• Serve slightly warm on a large plate and decorate with nasturtium flowers.

SPINACH SALAD WITH SWEET-SOUR BACON DRESSING

Steps:

• Cook bacon over medium to high heat until almost crisp.
• Add onions and fry, stirring, for one minute.
• Add sugar, stirring over medium heat until sugar starts to develop a golden color.
• Add the vinegar and stock, season with salt and pepper, and bring back to a boil for 5 minutes.
• Remove from heat.
• Immediately pour over spinach leaves in a large bowl.
• Toss to coat spinach evenly and serve.
• Sprinkle nuts or seeds over each serving, to taste.

QUICK SWEET-SOUR SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.

SWEET SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine salad dressing, honey, orange juice and paprika; shake well. Place the spinach and onions in a large bowl or divide among individual plates or bowls; drizzle with dressing.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

SWEET AND SOUR SPINACH SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt.
• Gradually stir in water and vinegar until smooth.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Remove from heat.
• Gradually stir a small amount of hot dressing into beaten egg.
• Return all to the pan, stirring constantly.
• Bring to a gentle boil.
• Place spinach in a large salad bowl.
• Drizzle with warm dressing.
• Toss to coat.
• Top with the hard cooked eggs, bacon and onion.
• Serve immediately in chilled salad bowls.
• Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.

SWEET POTATO, BACON, SPINACH SALAD W/FRIED EGGS

Steps:

• Honey Balsamic Vinaigrette -- In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done), add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
• Bacon Potato Base -- To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain. The bacon will create enough drippings so you will not need to add any additional oil. In the same pan, you want to keep about 1 - 1 1/2 tablespoons of the bacon fat to saute the sweet potatoes and onions. Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes. Season with salt and pepper. Cover and remove from the heat while you make the eggs.
• Eggs -- Add the butter to a large frying pan (non-stick) and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs), season with salt and pepper and cook slowly, you don't want them to burn. My secret -- after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching. Don't add much, just 1/4 or a bit more. That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
• Salad -- In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
• Serve -- Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs. Drizzle the vinaigrette over the top and ENJOY this wonderful dish!

SWEET-SOUR SPINACH SALAD WITH BACON

Steps:

• In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion. , In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately.

WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL

Steps:

• Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.

SWEET SPINACH AND ORANGE SALAD

Steps:

• In a large salad bowl, toss the spinach, oranges, tomatoes and mushrooms; set aside. In a microwave-safe bowl, combine the first eight dressing ingredients. Microwave on high for 30-60 seconds. Stir until the sugar is dissolved. Whisk in oil. Drizzle over salad; toss to coat. Sprinkle with onions.

SWEET SPINACH AND MANDARIN ORANGE SALAD

Steps:

• In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled., On salad plates, arrange the spinach, mandarin oranges and almonds. Drizzle with dressing.

SWEET SPINACH SALAD

Steps:

• Combine the first five ingredients in large serving bowl and toss lightly.
• In small bowl combine remaining ingredients for dressing and stir until honey has dissolved. Can pour over entire salad or serve on the side and apply to each individual salad bowl.
• If you want to wilt the spinach a little, you can warm the dressing up before adding it to the salad.
• Garnish with additional shaved Asiago cheese.

SWEET AND SOUR SPINACH SALAD

Steps:

• 1. In a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels and set aside.2. In a medium bowl, mix oil, vinegar, splenda, soy sauce, ginger, salt and pepper until well blended. Add tofu and onion. Stir and set aside.3. Rinse, stem and drain spinach. Tear into bite-size pieces (you will have about 8 cups). Place in a large salad bowl. Add bean sprouts, celery and bacon, Pour on dressing and toss. Press hard-cooked eggs through a sieve. Sprinkle eggs over salad.

SWEET SPINACH SALAD

Steps:

• Separate the chopped spinach with a fork. Mix 4 tablespoons of mayonnaise with the small carton of cottage cheese. Mix in diced onion. Set aside. Prepare 2 boxes of lemon jello with 2 cups of hot water and 1 cup of cold water and stir until dissolved. Pour jello mixture in bowl containing the other ingredients and stir around until well mixed. Place in a bowl to set, or dish to set. Serve on lettuce leaves or in a small side dish individually.