Best Spinach Salad With Sweet Vinaigrette Recipes

MY FAVORITE SPINACH SALAD WITH BALSAMIC VINAIGRETTE

My Favorite Spinach Salad with Balsamic Vinaigrette image

This spinach salad is always a hit and so easy to make with a tasty combination of sweet and savory ingredients, and tossed with a delicious homemade balsamic vinaigrette. It's also really versatile - sub in whatever greens, nuts, or cheese that you have on hand.

Provided by Kim

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken breast or tenders
a generous sprinkling of each - garlic powder, paprika, and salt & pepper
10-16 ounces baby spinach or spring mix
1 large apple cored and thinly sliced*
1 cup blueberries or another favorite fruit - sliced strawberries, halved raspberries, pomegranate seeds, diced pears
half a small red onion peeled and thinly sliced
3/4 cup nuts - toasted pine nuts, glazed pecans, chopped walnuts or slivered almonds use any favorite**
4-6 ounces crumbled Gorgonzola, Feta, Goat, or Blue Cheese
1 batch balsamic vinaigrette (may not use all of it)
Optional add-ins: cooked & crumbled bacon, diced avocado, dried cranberries

Steps:

To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
While chicken is cooking, you can prepare the salad ingredients.
To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
Serve immediately, garnished with the remaining cheese.

Nutrition Facts : ServingSize 1 salad, Calories 262 kcal, Carbohydrate 12 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 65 mg, Sodium 336 mg, Fiber 4 g, Sugar 7 g

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Steps:

Preheat oven to 400 degrees F.
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans.

SPINACH SALAD WITH SWEET DIJON VINAIGRETTE

Spinach Salad With Sweet Dijon Vinaigrette image

Make and share this Spinach Salad With Sweet Dijon Vinaigrette recipe from Food.com.

Provided by larchie

Categories Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup maple syrup, use 100% pure
1 medium shallot, minced
2 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon garlic, minced
1 cup mushroom, sliced
1/2 medium red onion, sliced vertically
4 slices bacon, cooked and crumbled
1 (10 ounce) package fresh spinach

Steps:

Combine first 7 ingredients in a small bowl, whisking together, to make the vinaigrette.
Add remaining ingredients in a large serving bowl; toss with vinaigrette when ready to serve.

Nutrition Facts : Calories 110.1, Fat 7.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 220.7, Carbohydrate 9.7, Fiber 1.1, Sugar 6.7, Protein 2.9

SPINACH SALAD WITH ORANGE VINAIGRETTE

Spinach Salad with Orange Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Steps:

Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.