Spinach Salad With Feta And Nutmeg Recipes

PERFECT SPINACH SALAD (NO, REALLY)

Steps:

• Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
• Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
• Make the Balsamic Vinaigrette.
• Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
• Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

SPINACH AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Toss strawberries, spinach, and feta cheese together in a large bowl.
• Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

30 HEALTHY SPINACH SALADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a spinach salad in 30 minutes or less!

SPINACH SALAD WITH FETA AND NUTMEG

Steps:

• Put vinegar in a large bowl with the feta. Use a fork to mash the cheese a little and stir them together. Add the nutmeg and the black pepper and stir again. Keep stirring while you slowly pour in the olive oil.
• Chip the spinach leaves into small pieces, add to the bowl and toss to coat with the dressing. Taste and adjust the seasoning, adding salt if necessary.
• Divide among salad bowls, top each with a dollop of yogurt and a dusting of nutmeg, and serve.

WILTED SPINACH WITH NUTMEG & GARLIC

Steps:

• Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts.
• Grate in about an eighth of a nutmeg and mix well. Serve straight away.

SPINACH SALAD WITH FETA CHEESE

Steps:

• Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
• Whisk together the vinegar, olive oil, garlic, salt and pepper.
• Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.