Zesty Spinach Salad Recipes

ZESTY LENTIL SPINACH SALAD

Steps:

• Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock. Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
• Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3-4 minutes, stirring occasionally. Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper. Continue sautéing for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (I liked keeping the broccoli and onions slightly crisp, and not completely soft.) Remove from the heat and set aside.
• In a large bowl, combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Toss to combine.
• Serve warm, garnished with extra feta cheese, if desired.

SPINACH SALAD DRESSING

Steps:

• Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
• Toss dressing with spinach just before serving.
• Add remaining ingredients on top of salad. Serve immediately.

ZESTY SPINACH MUSHROOM SALAD

Steps:

• In a salad bowl, combine spinach and mushrooms. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

ZESTY SPINACH SALAD

Steps:

• In a small bowl or jar with tight-fitting lid, combine the first seven ingredients; mix well. chill. Just before serving, lightly toss spinach, radishes, eggs, onion and bacon in a large salad bowl. Mix the dressing again; pour over salad and toss.

ZESTY SPINACH SALAD DRESSING

Steps:

• Combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper in a jar with a tight-fitting lid; cover and shake thoroughly. Refrigerate until flavors blend, about 1 hour.