Best Baby Blue Spinach Salad Recipes

SUPER SIMPLE SPINACH SALAD

Steps:

• Put your spinach into a big bowl. If you're using any add-ins, go ahead and add them now. (See notes for ideas.)
• Mix all of the dressing ingredients together in a small jar or container with a tight-fitting lid. Shake them up until it's well mixed.
• Pour the dressing over the spinach right before you're ready to serve.
• Enjoy!

BLUE SPINACH SALAD

Steps:

• Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

BABY BLUE SPINACH SALAD

Steps:

• In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese.
• In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt.
• Pour dressing over salad and toss to coat.
• Sprinkle with freshly ground black pepper.
• Serve.

BABY SPINACH SALAD

Steps:

• Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE

Steps:

• In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
• In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.

SPINACH BLUEBERRY SALAD

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

BABY BLUE SALAD

Steps:

• For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
• For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
• To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
• If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
• *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.