Spinach Salad
Spinach salads that fill you up — strawberry spinach salad with feta, summer spinach salad, grilled shrimp spinach salad — for hot nights and quick lunches.
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Strawberry Spinach Salad with Feta
A refreshing salad with spinach, strawberries, and feta.
Ingredients
- 6 cups fresh baby spinach
- 2 cups strawberries
- 1 cup Pecans
- 1/2 cup Poppy Seed Salad Dressing
- 1 cup goat feta cheese
Instructions
- 1In a large bowl, combine spinach, strawberries, pecans, and feta cheese.
- 2Drizzle with Poppy Seed Salad Dressing and toss gently to combine.
- 3Serve immediately.
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Open in Pepper →Spinach Salads That Actually Fill You Up
A bag of baby spinach is the easiest thing in the fridge to build dinner around. It holds up better than lettuce, it takes a warm topping without wilting to nothing, and it goes sweet or savory depending on what you throw on it.
Cooks on Pepper reach for these on nights when the kitchen is already hot, when lunch has to come together in ten minutes, or when there's leftover chicken and a handful of berries that need using.
Every recipe here is a real plate of food: Strawberry Spinach Salad with Feta with pecans, Summer Spinach Salad with cucumber and radishes, Grilled Shrimp Spinach Salad, Chicken tender spinach salad with bacon bits, and a Summer Peach Spinach Salad with avocado, toasted almonds and goat cheese.
Quick Tips
- 1
Dry the spinach well
Spin or pat the leaves until they're completely dry; wet spinach makes dressing slide off and puddle in the bowl.
- 2
Toast the nuts first
Toast pecans, walnuts or almonds in a dry skillet 3 to 5 minutes over medium, shaking often, until you can smell them.
- 3
Dress right before serving
Spinach holds up better than lettuce but still wilts in about 10 minutes once dressed, so toss at the table.
- 4
Soak the red onion
Slice onion thin and soak in cold water 10 minutes to take the bite out before adding it to the bowl.
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