I came up with these 2 fresh spinach salad recipes(bottom of page) while out commercial fishing this past year.
Out on the boat we have been buying spinach rather than lettuce for our salads because it stays fresher longer especially when using coolers in a wet environment.
Another benefit is that when the spinach leaves get a little old and wilted you can add them to a stew or spaghetti sauce.
I always have a bag of washed spinach in my fridge as it has so many uses:
In the mornings you can throw a handful in scrambled eggs, in a sandwich at lunchtime, in a salad, steamed or in a stew for dinner.
1-My Favorite: Greek Spinach Salad
This is one dish I make on a regular basis. It has a little bit of everything, just the way I like it.
Basically what I do here is make a greek salad and mix in some spinach leaves just before serving. The ingredients below are the usual greek ingredients but I usually add some fruit/nuts/seeds if I have any. For this one I had an apple handy so I threw it in.
As with most spinach salads it's best to eat it right away to prevent the spinach getting soggy. If you have to let it sit for a while mix together all the ingredients except the spinach, add a teaspoon of lime or lemon juice and gently mix before refrigerating, adding the spinach when you are ready to serve it.
Another thing to note is that you should not add the dressing to this salad until it is served on your plate or personal salad bowl. If the spinach sits in a bowl with these ingredients and dressing it will become soggy very quickly.
You do not have to follow these measurements exactly, this is a salad. You may prefer to just add how much looks good rather than what I have written here.
**For the dressing you can always add a bottled one if that's easier. I have been using some of the newer "name brand" ones made with olive oil and balsamic vinegar and really like them. Adding a little oil and vinegar like the Greeks have done for centuries works well too.**
2-3 handfuls of Spinach
Spinach Salad Dressing Recipe:
1/4 cup Olive Oil
Start by slicing the tomatoes and cucumbers into thin half slices. Next thin slice the red onion, chop it into quarters and separate it into pieces. Slice and chop the bell pepper and add it to the mix as well as the olives and feta cheese.
If adding the apple it's a good idea to put a sqirt of lemon or lime juice in the mix to keep it from browning.
At this point I would throw it in the fridge and let it cool while you cook the rest of your meal(in my case a marinated steak on the bbq...yummy).
When you are ready to eat, mix in some spinach, serve and add dressing.
Greek Spinach Salad
2-Spinach Orange Salad
My second fresh spinach salad recipe is one I like to make when I want an "Instant Salad"with minimal chopping of vegatables.
I used mandarin oranges from a can but you can make it with any type of fresh oranges or even grapefruit if you like. The dressing can be made with any citrus juice as well if you are not using canned fruit. just squeeze a little from the fruit you are using.
Walnuts are a less expensive alternative to the pecans, as are almonds and trail mix.
3-4 handfuls of Spinach
4 tbsp. juice from can of oranges
**Optional**-1 tsp. zest from an orange, lime, lemon or grapefruit.
Drain the juice from the can of oranges into a small bowl or cup.
In another small container add the dresing ingredients listed above. Whisk rapidly with a fork or shake if in a covered jar. Refrigerate dressing until ready to serve salad.
On a plate or shallow bowl add spinach leaves. Slice 3 thin slices of red onion, cut each slice in half and break away peices of onion and spread over salad. Add pecans and oranges.
When serving salad, retrieve the dressing from the refrigerator and give it a quick stir. Drizzle it over salad and serve.
Spinach Orange Salad
More fresh spinach salad recipes will be added soon...
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