Make Ahead Spinach Salad Recipes

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MAKE-AHEAD SPINACH SALAD IN A JAR



Make-Ahead Spinach Salad in a Jar image

Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Use extra spinach if necessary. A great use for leftover quinoa!

Provided by France C

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

5 (16 oz) pint jars
2 cups water
1 cup quinoa
3 tablespoons fresh squeezed orange juice
1 tablespoon white wine vinegar
¼ teaspoon grated orange zest
¼ teaspoon salt
¼ teaspoon curry powder
⅛ teaspoon black pepper
¼ cup light olive oil
⅔ cup dried cherries
½ cup crumbled goat cheese
5 cups tightly packed fresh spinach
5 tablespoons chopped walnuts

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  • Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  • Line up 5 pint jars in an assembly line fashion.
  • Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 39.2 g, Cholesterol 11.1 mg, Fat 22.4 g, Fiber 5.2 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 219.9 mg, Sugar 10.5 g

MAKE-AHEAD SPINACH AND BOSTON LETTUCE SALAD



Make-Ahead Spinach and Boston Lettuce Salad image

Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005.

Provided by Heather in Barrie

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 cups Baby Spinach
4 cups torn boston lettuce
1/2 cup thinly sliced red onions or 1/2 cup radish
1 cup thinly sliced mushroom
1/3 cup havarti cheese (optional) or 1/3 cup goat cheese (optional)
1/4 cup toasted sliced almonds (optional) or 1/4 cup chopped hazelnuts (optional)
1/4 cup oil
3 tablespoons lemon juice
2 tablespoons chopped fresh chives or 2 tablespoons green onions
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch granulated sugar

Steps:

  • In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
  • Mix together dressing ingredients.
  • Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

Nutrition Facts : Calories 105.5, Fat 9.4, SaturatedFat 1.2, Sodium 233, Carbohydrate 4.9, Fiber 1.7, Sugar 1.6, Protein 2.2

SPINACH MAKE AHEAD SALAD



Spinach Make Ahead Salad image

Make and share this Spinach Make Ahead Salad recipe from Food.com.

Provided by Olha7397

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 bunch spinach leaves
1/2 cup swiss cheese, shredded
1/2 cup cheddar cheese, shredded
2 cups mushrooms, sliced
4 hard-boiled eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons milk
2 teaspoons lemon juice
2 teaspoons granulated sugar
1/4 cup green onion, sliced thin
4 slices cooked bacon, crumbled

Steps:

  • Arrange torn up clean spinach leaves in bottom of medium size glass bowl. Put shredded cheese or cubed cheese on top. Spread mushrooms over cheese. Cover with sliced eggs.
  • In small bowl cream together well, mayonnaise, sour cream, milk, lemon juice and sugar. Stir in onions. Spread over top of salad right to the sides of bowl. Cover. Chill overnight. To serve, remove cover, sprinkle bacon over top.
  • ROMAINE MAKE AHEAD: omit spinach and use Romaine lettuce in above salad. Every bit as good.
  • VARIATION: Omit mayonnaise and sour cream. Add 8 oz. cream cheese mixed with 1/2 cup sour cream.
  • Company's Coming Salads.

Nutrition Facts : Calories 565, Fat 43.6, SaturatedFat 15.1, Cholesterol 277.6, Sodium 868.9, Carbohydrate 24.4, Fiber 2.4, Sugar 7.9, Protein 21.9

MAKE-AHEAD LAYERED SPINACH SALAD



Make-Ahead Layered Spinach Salad image

Looking for a dish with make-ahead convenience for Easter dinner, those potlucks, or the upcoming summer cookout season? Look no further than this make-ahead Layered Spinach Salad that's perfect for serving a crowd. Not only does it taste great, it's right pretty too.

Categories     Salads

Time 40m

Yield 10-12 servings

Number Of Ingredients 11

5 oz. fresh baby spinach, torn
2 c. shredded iceberg lettuce (about ½ of a small head)
1 c. chopped celery (about 3 stalks)
1 ½ c. frozen peas, thawed
10 green onions, sliced (white & green parts)
5 hard boiled eggs, chopped or sliced
2 c. chopped cooked ham
1 c. mayonnaise
1/2 c. sour cream
1 (0.4 oz.) packet dry buttermilk Ranch dressing mix
1/2 c. shredded Parmesan cheese

Steps:

  • Combine spinach and iceberg lettuce; place in the bottom of a large glass salad bowl or trifle bowl.
  • Layer in the following ingredients in this order: celery, peas, green onion, hard boiled eggs, and ham.
  • To make the dressing, in a small bowl stir together the mayonnaise, sour cream, and dry Ranch dressing mix. Spread dressing evenly over the ham layer.
  • Sprinkle Parmesan cheese evenly on top of the dressing layer.
  • Cover and refrigerate for at least 4 hours or overnight before serving.

SIMPLE LAYERED SPINACH SALAD



Simple Layered Spinach Salad image

I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 to 3/4 pound fresh spinach
1/2 medium cucumber, thinly sliced
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onion
2 hard-boiled large eggs, sliced
3/4 cup Ranch-style salad dressing
5 slices bacon, crisply fried and crumbled
1/2 cup Spanish peanuts

Steps:

  • Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

Nutrition Facts :

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