Best Tangy Spinach Salad Recipes

TANGY SPINACH SALAD

Steps:

• Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
• Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

TANGY SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the spinach, eggs, chow mein noodles and bacon. Drizzle with dressing; toss to coat. Refrigerate leftovers.

TANGY SPINACH SALAD & BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
• Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
• Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

TANGY PASTA SALAD WITH SPINACH

Steps:

• In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

TANGY SPINACH SALAD SUPREME

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, onion, pepper, parsley, ketchup, salt, mustard and paprika; shake well. Divide spinach among four individual plates; top with eggs and bacon. Drizzle with dressing. Serve immediately.

MUSHROOM SPINACH SALAD WITH TANGY BBQ SAUCE DRESSING

Steps:

• In a large salad bowl, toss the spinach, mushrooms, water chestnuts, eggs, onions and bacon. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Serve immediately.

TANGY ORANGE AND SPINACH SALAD

Steps:

• 1. Combine lemon juice, sugar, oil, lemon rind, salt, and marjoram in a large bowl. Mix well.
• 2. Add rest except spinach. Toss lightly to coat well.
• 3. Cover and marinate in refrigerator 30 minutes, stirring occasionally.
• 4. Tear spinach into bite-size pieces. Cut oranges crosswise into 1/2 inch slices. Add to orange mixture. Toss lightly and serve.

TANGY MUSHROOM SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat.

SKINNY TANGY SPINACH AND APPLE SALAD

Steps:

• In a large bowl toss together spinach, apple, red onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. Top individual servings with cheese.
• Thyme-Dijon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup white balsamic vinegar or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.

TANGY SPINACH SALAD

Steps:

• 1. Cook bacon in a large skillet over medium-high heat until crisp; remove bacon ,reserving drippings in skillet. Crumble bacon and set aside. 2. Add lemon juice, brown sugar, and mustard to drippings in skillet; cook over low heat, stirring constantly, 1 minute. 3. Toss together spinach, mushrooms, and lemon juice mixture in a serving bowl. Sprinkle with bacon.