Best Spinach Salad With Potatoes Olives Feta Recipes

WARM SPINACH SALAD WITH FETA AND OLIVES

Steps:

• Heat a non-stick skillet, add olive oil, onion, feta cheese and olives. Saute until onions soften and cheese begins to melt.
• Add vinegar and remove from heat. Immediately add spinach, turning the spinach with tongs so that it gets evenly coated with dressing in pan (when it begins to wilt it shrinks like crazy).
• Divide salad between four plates, doing your best to evenly distribute onions and olives.
• Grind black pepper over the top and serve immediately.

SPINACH SALAD WITH POTATOES, OLIVES & FETA RECIPE - (4.3/5)

Steps:

• Wash the spinach and put it in a large salad bowl. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring once or twice, until they begin to brown, about 5-8 minutes. Reduce heat to low and cook another 4-5 minutes, or until the potatoes are tender and cooked through. Add the onion and green beans to the pan; cook 5 minutes. Pour the warm vegetables onto the spinach. Let the salad sit while you make the vinaigrette (the spinach will wilt very slightly.) Add half the tomatoes, feta, olives, and half of the basil vinaigrette. Toss to combine. Serve the salad with the remaining vinaigrette. VINAIGRETTE: Add the vinegar, lemon juice, mustard, garlic, and basil to a blender. Cover and blend on medium speed for about 5 seconds (just to break up the basil). With the blender running, drizzle in the olive oil. Blend until the dressing is smooth, 15-20 seconds. Season to taste with salt and pepper.

SPINACH SALAD WITH FETA CHEESE

Steps:

• Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
• Whisk together the vinegar, olive oil, garlic, salt and pepper.
• Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.