Spooky Spinach Salad Recipes

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SPOOKY SALAD



Spooky Salad image

Provided by Patricia Heaton

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

4 to 6 cups mixed greens
1/2 cup sliced black olives
6 cherry tomatoes, halved
1/2 cup hummus
1 cup small mozzarella balls
1/2 cup sliced pimento-stuffed green olives
1 cup baby carrots
1/4 cup sliced almonds
1/2 cup ketchup
1/2 cup red wine vinegar
1/4 cup honey
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus.
  • For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out.

SPINACH SALAD



Spinach Salad image

Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 bunch spinach, (about 6 cups), preferably flat-leaf, roughly chopped
1/3 cup dried sour cherries
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
1/2 cup seedless red grapes, cut in half
1/4 cup walnuts, coarsely chopped
2 teaspoons apple-cider vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup crumbled goat cheese, (about 2 ounces)

Steps:

  • Combine spinach, cherries, scallions, apple slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese, and arrange on salad plates.

CLASSIC SPINACH SALAD



Classic Spinach Salad image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 4

1 bunch fresh spinach, washed, stems removed, torn into bite-sized pieces
4 ounces of bacon fried crisp, drained, crumbled, if desired or 2 chopped hard boiled eggs
4 large white mushrooms, sliced
1/4 small red onion, sliced thin

Steps:

  • In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

SPINACH SALAD WITH SALMON



Spinach Salad with Salmon image

A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
10 ounces baby spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette

Steps:

  • Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
  • Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

Nutrition Facts : Calories 476 g, Fat 29 g, Fiber 4 g, Protein 41 g

SPINACH SALAD WITH WALNUTS



Spinach Salad with Walnuts image

Nutritious spinach gets a protein boost from walnuts and eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons white-wine vinegar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 minced shallot
1/4 cup loosely packed chopped fresh tarragon (or 1/2 teaspoon dried)
3/4 pound trimmed spinach
1/2 cup coarsely chopped toasted walnuts
4 quartered hard-cooked eggs
8 ounces thinly sliced mushrooms
Coarse salt and ground pepper

Steps:

  • In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
  • Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.

SPOOKY SPINACH SALAD



Spooky Spinach Salad image

Sunflower kernels add fun crunch to this colorful spinach salad. In fall, use roasted pumpkin seeds instead.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings (about 3/4 cup dressing).

Number Of Ingredients 15

4 cups torn romaine
2 cups fresh baby spinach
2 cups sliced fresh mushrooms
1 medium sweet orange pepper, julienned
6 bacon strips, cooked and crumbled
1/2 cup sunflower kernels
1/2 cup crumbled feta cheese
DRESSING:
1/2 cup plus 1 tablespoon olive oil
1/3 cup cider vinegar
2 teaspoons honey
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the romaine, spinach, mushrooms, orange pepper, bacon, sunflower kernels and feta cheese. , In a blender, combine the dressing ingredients; cover and process until thick and well blended. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

Nutrition Facts : Calories 340 calories, Fat 32g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 370mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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