Best Greek Spinach Salad Recipes

GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD

Steps:

• Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Steps:

• Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
• Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
• Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
• When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

GRILLED LAMB WITH GREEK SPINACH PITA SALAD

Steps:

• To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
• Heat your grill to high.
• Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
• While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
• To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
• Top each pita with some of the salad and top with several slices of the lamb.

GREEK SPINACH SALAD WITH TUNA

Steps:

• Place spinach on large serving platter or divide evenly among four salad plates; set aside.
• Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
• Spoon over spinach; sprinkle with cheese.

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Steps:

• Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
• In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
• Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
• To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
• Season with more salt and pepper if desired.
• Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
• Delicious!

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

WILD OATS GREEK ORZO AND SPINACH 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 and drain.
• Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
• Place orzo in a large bowl.
• Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
• Toss with vinaigrette.
• Serve immediately or chill for 60 minutes.

GREEK ROASTED TOMATO AND SPINACH SALAD

Steps:

• Cut cheese into 1/2 inch thick lenghtwise slices.
• Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
• Preheat oven to 400°F.
• PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
• Bake 30 to 40 minutes or until golden brown.
• Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
• Divide spinach among 4 serving plates, top with toamatoes and onions.
• Whisk together the remaining oil and vinegar and drizzle over the salad.
• Top with Haloumi and serve.

BODYBUILDER'S GREEK CHICKEN, CHICKPEA AND SPINACH SALAD

Steps:

• Place 1.5 cups of water per cup of rice in a pan, bring the water to the boil, then add the rice and turn the heat down to a simmer. Add water as necessary, stir often during the rest of the cooking. This rice should be done by the time the rest of the food is.
• In a wok or large saucepan, cook the chicken on a medium heat for about 5 minutes until it is white all over.
• add the onions and garlic, continuing cooking until tender.
• add the chickpeas, tomatoes (canned and chopped), olives (optional), and all the seasoning; cover and simmer for 18 minutes.
• add the spinach and cook for 7 minutes longer.
• drain the rice in a colander, add your batch and then finish of with some lemon juice and sprinkle over the feta cheese for flavour.
• Enjoy!

GREEK LAMB BURGERS W/ SPINACH & RED ONION SALAD

Steps:

• Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

GREEK SPINACH AND ORZO SALAD

Steps:

• Wash and drain baby spinach leaves, remove stems.
• Cook orzo pasta according to directions on box.
• Slice or chop red onion: Toast pine nuts in 350 oven for 5-10 minutes ( foil or cookie sheet). If desired slice grape tomatoes in half.
• Combine both types of prepared salad dressing mentioned in recipe. Add all ingredients in salad bowl and toss with the combined dressing to taste.

GREEK-STYLE SPINACH-ORZO SALAD

Steps:

• Cook orzo as directed on package, omitting salt; drain. Rinse with cold water. Place in large bowl.
• Add orzo, cheese, vegetables, olives and oregano; mix lightly.
• Toss with dressing just before serving.

GREEK SPINACH SALAD WITH TUNA

Steps:

• PLACE spinach on large serving platter or divide evenly among four salad plates; set aside.
• COMBINE tomatoes, peppers, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat.
• SPOON over spinach; sprinkle with cheese.

ATKINS GREEK SPINACH SALAD

Steps:

• In a large salad bowl, combine vinegar and garlic.
• Add oil in a thin, steady stream, whisking constantly until smooth.
• Add spinach and onion to dressing and toss to coat.
• Gently mix in feta and pepper strips.
• Divide salad on plates; sprinkle with walnuts.

GREEK SPINACH AND SALMON SALAD

Steps:

• Combine first 5 ingredients in large bowl. Add dressing, zest and juice; toss to coat.
• Place spinach on large serving platter or divide evenly among 4 salad plates.
• Spoon tomato mixture over spinach; sprinkle with cheese and oregano.

GREEK SPINACH SALAD

Steps:

• 1. In tightly covered container, shake all dressing ingredients. 2. In large bowl, toss salad ingredients and dressing. Serve immediately. Nutrition Information: 1 Serving: Calories 140 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 680mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vitamin C 30%; Calcium 10%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.