Best 7 Warm Spinach Salad With Feta And Olives Recipes

WARM SPINACH SALAD WITH FETA AND OLIVES

Steps:

• Heat a non-stick skillet, add olive oil, onion, feta cheese and olives. Saute until onions soften and cheese begins to melt.
• Add vinegar and remove from heat. Immediately add spinach, turning the spinach with tongs so that it gets evenly coated with dressing in pan (when it begins to wilt it shrinks like crazy).
• Divide salad between four plates, doing your best to evenly distribute onions and olives.
• Grind black pepper over the top and serve immediately.

WILTED SPINACH SALAD WITH WARM FETA DRESSING

Steps:

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

WARM FARRO SPINACH FETA SALAD OR SIDE DISH

Steps:

• Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside.
• Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
• Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated.
• Season with more salt and pepper if desired.

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON

Steps:

• Add spinach to a large bowl.
• Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
• Remove skillet from heat. Pour onions over spinach. Top with egg.
• Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
• Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
• Divide between four plates. Top individual servings with chopped bacon if desired.

SPINACH SALAD WITH EASE

Steps:

• In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.

SALMON & FETA WILTED SPINACH SALAD

Steps:

• Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.