spinach

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Mandarin Pasta Spinach Salad with mandarin oranges, dried cranberries, pine nuts, cilantro and a light teriyaki dressing.  It’s a truly unique combination of ingredients that absolutely works to make a healthy and light, yet filling pasta salad.  It’s quick and easy and the only chopping required is for the cilantro.

Thank you, Carolyn M., for sharing this recipe!

Salad Ingredients:

8 ozs bow tie pasta

4 cups spinach leaves

1/2 cup dried cranberries

1/3 cup pine nuts

1 small can mandarin oranges, drained

1/4 cup roughly chopped cilantro

Dressing Ingredients:

1/3 cup teriyaki sauce (use the thinner version that resembles the consistency of soy sauce)

1/3 cup rice vinegar

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper

1 T. sugar

1/2 cup canola or olive oil

Cook pasta according to package instructions, rinse, and let cool completely.

Mix all of the dressing ingredients in a jar.  Cover and shake well.  Chill in the refrigerator.

Combine all of the salad ingredients in a large, covered bowl and store in the refrigerator.

When it’s potluck time, toss the salad with the dressing and serve!

 

 

 

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Spinach Strawberry Salad

Spinach Strawberry Salad

The combination of feta, strawberries, red onion, and walnuts make this an easy, delicious, and refreshing salad that is always loved at potlucks!

The first time I tried this salad, Aleigh made it with candied walnuts.  However, you can use regular walnuts or pecans, too. The key to this recipe is the Brianna’s Blush Wine Vinaigrette that she uses.

Thank you, Aleigh, for sharing this recipe!

Ingredients:

Bag of spinach, washed and ready to eat

Strawberries, sliced

Feta cheese, crumbled

Red onion, sliced

Walnut or pecan pieces, broken (you can also use candied walnuts or pecans)

Brianna’s Blush Wine Vinaigrette (the one with the big strawberry on the front of the bottle)

Put the spinach leaves in a large bowl.  Layer with strawberries, feta cheese, red onion, and nuts.  Add the vinaigrette and toss right before serving.

Spinach Cranberry Salad

Spinach Cranberry Salad

This is a very basic salad and almost everyone has had some variation of it, but it’s always a hit at potlucks!

Ingredients:

Bag of spinach

Dried cranberries

Walnuts, pecans, or pepitas, regular or sweetened, chopped or broken into pieces

Crumbled, feta, blue, or goat cheese

Balsamic vinegar

Put all the ingredients in a bowl.  Just before serving, add dressing and toss.  Done!

Spinach Cheese Strata

I love stratas because you make them up the night before and pop them in the oven the next morning.

Ingredients:

6 slices of whole wheat bread

2 T. butter or margarine, softened

1 cup shredded cheddar cheese

1/2 cup shredded monterey jack cheese

1 1/4 cup milk

6 eggs, lightly beaten

10 oz. pkg frozen spinach, thawed and well drained

1/4 tsp. salt

1/8 tsp. pepper

Spread bread with butter.  Lay slices of bread in single layer in a greased 9 x 13″ pan.  Sprinkle bread with cheeses.  Combine milk, eggs, spinach, salt, pepper.  Pour over bread and cheese.  Cover and refrigerate for at least six hours or overnight.

Bake at 350 degrees for one hour or until puffy and lightly golden.