Best Spinach Cucumber Feta And Red Onion Salad Recipes

Feta and Red Onion Spinach Salad image

Provided by Sarafina

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces Baby Spinach
1/2 cup shredded carrot
1/4 small red onion (cut thin)
2 tablespoons toasted almonds
1/2 cup feta cheese
1/2 cup craisins
1/2 cup wishbone balsamic dressing
1/2 cup fresh orange juice
1 teaspoon orange zest

Steps:

Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl.
Mix all dressing ingredients and toss with salad.
Serve cold.

Spinach, Cucumber, Feta and Red Onion Salad image

Provided by kitchengrrl

Categories Spinach

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups torn spinach
1 medium cucumber, at least paritally peeled and sliced thin
1/2 cup crumbled feta
1/2 medium red onion, sliced thin
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon sugar

Steps:

Nutrition Facts : Calories 156.7, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 166.4, Carbohydrate 4.3, Fiber 0.9, Sugar 2.2, Protein 2.8

Pickled Cucumber Salad with Red Onions and Feta image

Provided by Kelsey Nixon

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 large cucumbers, peeled and cut into 1/4-inch thick slices
1 red onion, thinly sliced
Kosher salt and freshly cracked black pepper
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 cup crumbled feta cheese
1/4 cup loosely packed chopped fresh dill, plus a few fronds for garnish

Steps:

Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
Top with the feta cheese and fresh dill just before serving.

Feta, Cucumber and Spinach Pita Sandwiches image

Yield 4 Servings

Number Of Ingredients 12

1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half

Steps:

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.