Best Spinach Cucumber Salad Recipes

SPINACH CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
• Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

SPINACH, CUCUMBER, FETA AND RED ONION SALAD

Steps:

• Mix dressing ingredients in a small jar and shake until blended.
• Let rest in fridge for at least an hour before serving salad.
• Assemble salad ingredients and pour dressing over.

SPINACH CUCUMBER STRAWBERRY SALAD

Steps:

• Toss together spinach, strawberries, cucumbers, pecans, and feta cheese.
• In a small blender, blend together dressing ingredients.
• Pour desired amount of dressing over salad and toss.
• Chill in the fridge until ready to serve.

CUCUMBER, KOHLRABI AND SPINACH SALAD

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

SPINACH-WRAPPED FLOUNDER AND WARM LENTIL SALAD WITH CUCUMBER YOGURT SAUCE

Steps:

• Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
• In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl.
• While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste.
• Cook lentil mixture, stirring, until just heated through and keep warm.
• In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
• Preheat oven to 400°F. and lightly oil a shallow baking pan.
• Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
• Stir remaining mint into sauce and stir feta into lentil mixture.
• Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs.

SPINACH CUCUMBER SALAD

Steps:

• 1. Chop cucumber with skin on, and chop onion. Combine all ingredients and pour over spinach and arugala.

TURKISH LENTIL, SPINACH, CUCUMBER AND WALNUT SALAD

Steps:

• Rinse lentils under cool running water before cooking (to remove debris). Bring water to a boil in a saucepan. Reduce heat to low, add lentils and simmer until lentils are tender, about 25 to 30 minutes for green Puy lentils (or 30 to 45 minutes for French green lentils). Be sure the pan is large enough, as lentils will double or triple in size after cooking. Do not add salt to the water or it can make the lentils tough. Drain in colander when cooked.
• Meanwhile, as lentils are cooking, toast the cuming seeds in a skillet over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind the toasted cumin seeds.
• In a small bowl, whisk 3 Tbsp of the oil with the lemon juice, honey, garlic, ground cumin, parsley, salt and pepper. Toss 2 Tbsp of the dressing with the cooked lentils; set lentils aside.
• Heat remaining 1 Tbsp oil in the same skillet over medium heat. Add onion and sauté about 8 minutes or until lightly browned. Set aside to cool.
• In a large salad bowl, toss together the lentils, cooled onion, tomato halves, cucumber, spinach, walnuts, and remaining dressing. Garnish with shredded mint and crumbled feta, and serve immediately.

CUCUMBER & SPINACH PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Heat dressing in large skillet on medium heat. Add spinach; cook and stir 5 min. or just until wilted.
• Add pasta to spinach along with remaining ingredients; mix well.