Spinach Cucumber Salad Recipes

CUCUMBER, KOHLRABI AND SPINACH SALAD

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

SPINACH CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
• Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

SPINACH, CUCUMBER, FETA AND RED ONION SALAD

Steps:

• Mix dressing ingredients in a small jar and shake until blended.
• Let rest in fridge for at least an hour before serving salad.
• Assemble salad ingredients and pour dressing over.

SPINACH CUCUMBER SALAD

Steps:

• Tear spianch leaves into bite-size pieces (about 4 cups): refrigerate 1 hour.
• Place spinach in a large bowl.
• Slice unpared cucumbers into bowl.
• Shake remaining ingredients in tightly covered jar; toss with vegetables.

SPINACH CUCUMBER STRAWBERRY SALAD

Steps:

• Toss together spinach, strawberries, cucumbers, pecans, and feta cheese.
• In a small blender, blend together dressing ingredients.
• Pour desired amount of dressing over salad and toss.
• Chill in the fridge until ready to serve.