How Many Ways to Spinach Salad?

By Arlene Bascom

Rich in iron and calcium, spinach is a go-to ingredient for healthy eating. It is tasty cooked as a side vegetable, but because of its versatility in a salad, you will find no end to ingredients you can pair it with and dressings you can use. Elevate this humble leaf to tasty heights with one of these salad recipes for your taste buds’ delight. Your body will thank you.

Traditional Spinach Salad

Spinach salad often includes mushrooms, Swiss cheese, and bacon. This version also adds cottage cheese which makes it even heartier and tastier.

2 bunches fresh spinach, washed and dried

1 small head lettuce (wash, dry, and let crisp overnight)

1 small Bermuda onion, sliced in rings

3/4 lb. fresh sliced mushrooms

3/4 lb. grated Swiss cheese

1 c. cottage cheese, rinsed and drained

1/2 lb. bacon, cooked crisp and crumbled

Mix everything together, sprinkling with bacon last. Refrigerate until serving time, and toss with the following dressing just before serving.

Dressing

3/4 Tbsp. poppy seeds

1/3 c. white vinegar

3/4 c. extra virgin olive oil

1/3 c. sugar

3/4 tsp. grated onion

1/3 tsp. prepared mustard

Combine ingredients in blender. Blend, just until mixed. Refrigerate until serving time.

Strawberry, Kiwi, and Spinach Salad

For a complete change of pace, serve spinach with fruit. Strawberry spinach salad has become a classic, but adding kiwi and raspberry dressing makes this recipe a keeper. What a wonderful surprise the dressing is, tossed with the kiwi, strawberries, walnuts and spinach.

2 Tbsp. raspberry vinegar

2 1/2 Tbsp. raspberry jam

1/3 c. olive oil

8 c. spinach, rinsed and torn into bite-size pieces

1/2 c. walnuts, chopped

8 strawberries, quartered

2 kiwis, peeled and sliced

Whisk together raspberry vinegar, raspberry jam, and oil in a small bowl. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

Cranberry Spinach Salad

If you want to try something new for a special occasion, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with homemade poppy seed dressing. This delightful combination serves a big crowd and is likely to become a tradition when company comes to your house.

1 package (10 oz.) fresh spinach, trimmed

3/4 c. dried cranberries

2 green onions, sliced

1/4 c. sugar

1 tsp. dried minced onion

3/4 tsp. poppy seeds

1/8 tsp. paprika

2 Tbsp. white wine vinegar

2 Tbsp. cider vinegar

1/4 c. olive oil (or vegetable oil if you prefer it)

3/4 c. sliced almonds, toasted

In a large salad bowl, toss spinach, cranberries, and green onions. In a small bowl, combine sugar, onion, poppy seed, and paprika; whisk in the vinegars and oil. Drizzle as much as needed over the salad. Sprinkle with almonds, toss to coat. Serve immediately. You may also choose to use a good brand of poppy seed dressing you have purchased rather than take the time to make the dressing.

                                                                                                                                            Warm Spinach Salad

This recipe is one that Rachel Ray freely shares. She considers this a perfect luncheon dish, and so do I, especially when served with ciabatta or heavy, seeded bread. The topping of hard-boiled eggs set the dark green of the spinach off beautifully and tastes heavenly with the warm spinach, bacon, and cheese.

3 Tbsp. extra-virgin olive oil

4 slices thick-cut bacon

3 shallots (or green onions), thinly sliced

2 cloves garlic, chopped

3 Tbsp. sherry vinegar (I used apple cider vinegar)

2 lbs. triple-washed spinach, stems removed

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste (optional)

4 hard-boiled eggs, quartered lengthwise

Grated cheese of your choosing, for topping

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet, and brown. Remove from heat and crumble. Add the shallots and garlic to the pan. Cook 3 to 4 minutes and then deglaze the pan with vinegar. Turn spinach into pan and wilt down a bit, but do not fully cook. Just give it a few turns with tongs. Season the greens with salt, pepper, and nutmeg, if using. Place spinach in a serving dish and top with quartered eggs, shavings of cheese, and reserved bacon.