Best Spinach Dill Salad Recipes

Lemon Couscous Salad with Spinach, Scallions, and Dill image

Yield Serves 6

Number Of Ingredients 8

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

Steps:

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

Spinach & Dill Salad image

Provided by William Uncle Bill

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces fresh spinach, coarse stems removed
3 tablespoons extra virgin olive oil, first press,cold press
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 (8 inch) cucumbers, peeled,seeded and finely chopped
1/2 cup finely chopped fresh dill weed

Steps:

Wash spinach in cold water.
Remove coarse stems and discard.
Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
Add seeded chopped cucumber to dressing and mix.
Pour dressing over spinach and toss to coat.
Add chopped fresh dill and toss to mix.
Serve immediately.
If desired, add 1/4 teaspoon of dry mustard when mixing dressing.

SPINACH SALAD WITH LEMON-DILL DRESSING image

Yield 2 people

Number Of Ingredients 6

2 tbsp extra virgin olive oil
2 tbsp fresh dill, chopped
1 tbsp fresh lemon juice
Salt and freshly ground pepper, to taste
6 cups fresh spinach
6 oz. cooked salmon, diced 1/4 cup dried unsweetened cranberries

Steps:

1. Whisk together the olive oil, fresh dill, and lemon juice in a large bowl. Season to taste with salt and pepper. Add the spinach, salmon, and cranberries to the bowl and toss well to coat.

SPINACH AND BERRIES SALAD WITH DILL image

Categories Salad Dinner

Yield 8-10 servings

Number Of Ingredients 18

Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp onion powder
Salad
1 cup slivered almonds
1 pound baby spinach leaves, trimmed
1 pound baby butterhead lettuce
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup fresh dill weed

Steps:

For the vinaigrette -- Combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. Chill until serving time. For the salad -- Spread the almonds on a baking sheet. toadt at 350 F for 5-7 minutes, stirring after 3 minutes. Let cool. Toss almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.

SPINACH AND BERRIES SALAD WITH DILL - JUNIOR LEAGUE OF DENVER image

Yield Serves 8-10

Number Of Ingredients 18

Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
Salad
1 cup slivered almonds
1 pound baby spinach leaves, trimmed
1 pound baby butterhead lettuce
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fesh dill weed

Steps:

For the Vinaigrette: combine the olive oil, vinegar, sugar, garlic, slat, pepper, dry mustard and onion powder in a jar with a tight-fitting lid. Shake to mix. Chill until serving time. For the Salad: spread the almonds on a baking sheet. Toast at 350 degrees for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes. Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries and dill weed in a large salad bowl. Add the vinaigrette just before serving and toss to coat.