List of recipes

Undoubtedly, spinach is one of the healthiest leafy vegetables, rich in iron, magnesium, calcium, folate and huge amount other vitamins and minerals. As you know, during heat treatment a large number of vitamins are destroyed. Therefore, it is important that the leafy vegetable can be eaten raw in a variety of salads... In exceptional cases, it is blanched for 5 minutes before adding to the rest of the ingredients.
Any spinach salad must be cooked just before eating, as this leafy vegetable is not a food with long term storage, it begins to fade quickly enough.

Spinach and tuna salad is one of the fastest and simple recipes... As a rule, there is no difficulty in cooking or in finding products. This dish does not need additional salt, since both tuna and olives already contain salt.
To prepare a salad with spinach and tuna, you need to take the following products:

• Spinach - a bunch;
• Tuna - a bank;
• Olives - ½ can;
• Egg - 2 pcs.;
• Sour cream - 150 g.

Sequencing:

1. Hard boil the eggs and cut each into 4 pieces.
2. Lightly mash the tuna with a fork in a jar and transfer to a plate.
3. Place the green leaves on the fish, then the egg quarters and olives.
4. Pour sour cream over the spinach salad and stir gently.

If desired, sour cream can be replaced with low-fat natural yoghurt, thus reducing the calorie content of the dish.

This is a recipe for a simple, tasty, and most importantly, very beautiful dish... All its components are balanced, and their varied tastes harmoniously complement each other. When preparing a dish, it is recommended to use a light balsamic vinegar, since it is less acidic in comparison with the dark type of balsamic, it also looks more aesthetically pleasing with mozzarella.
You will need the following products:

Spinach and tomato salad is prepared as follows:

1. Fry the nuts in a dry frying pan.
2. Cut the tomatoes into halves.
3. Prepare a dressing by mixing oil and vinegar (a few tablespoons each) with spices and some finely chopped onions.
4. On a plate, make a pillow out of green leaves, on it put thin leek rings, cherry with mozzarella, sprinkled with nuts, and pour over the dressing.

This salad with spinach and cherry tomatoes with mozzarella is perfect for a light breakfast and dinner.

A salad with spinach and orange with the addition of avocado is original recipe worthy of special attention. This dish restaurant level can be easily prepared at home, it will look great on any festive table.
You will need the following products:

To make a spinach salad with oranges and avocado, follow these steps:

1. Peel two oranges by cutting out the fillet.
2. Peel the avocado, chop coarsely, sprinkle the pieces with any acid to avoid darkening, for example, lime juice.
3. Mix oil, vinegar, spices, half a glass of orange juice.
4. Combine all the ingredients, pour over the dressing and mix well.

This spinach salad can be served with meat dishes or with seafood.

Another recipe in which cherry tomatoes are added to a spinach salad. Mushrooms are placed in it raw, but if desired, they can be fried a little in olive oil. Avocado gives the dish a special creamy texture, so it is important to choose an absolutely ripe fruit.

To make a spinach and cherry tomato salad, do the following:

1. Cut the champignons and peeled avocado into thin slices.
2. Rinse leafy vegetables, dry and chop coarsely.
3. Cut cherry into halves, cheese into cubes.
4. Mix mushrooms and avocado with the rest of the ingredients.
5. Combine the vinegar, butter and sugar, and pour over the spinach and cherry tomato salad with the resulting dressing.

This vegetarian recipe can be cooked with other fresh curd cheese as well. It is this salad with spinach and feta cheese that you can skip salting, since the cheese itself is quite salty.

Spinach salad with arugula and feta cheese cooks very quickly. Great option an amazingly tasty and healthy summer meal.
You need to take the following products:

Spinach salad with arugula is prepared like this:

1. Rinse and dry the greens, tear into pieces.
2. Coarsely chop the tomatoes and cheese.
3. Dry the nuts in a pan.
4. Prepare a dressing for a dish by combining all liquid components.
5. Pour the dressing over the spinach salad with arugula and serve immediately.

The recipe for this spicy food in Korean suggests a preliminary heat treatment spinach leaves. Spicy taste is given to the dish spicy spices combined with soy sauce.
You will need the following products:

To make Korean spinach salad, follow these steps:

1. Blanch the leaves for 5 minutes, then rinse several times under cold water and squeeze out excess liquid.
2. Sauté the onion in oil with finely chopped garlic and all the spices.
3. Drizzle the leaves hot fragrant oil and mix.

Korean spinach salad before serving, soak for several hours in the refrigerator, so that all the ingredients are soaked in the dressing.

Shrimp paired with sesame seeds, tomatoes and herbs are in perfect harmony with each other in this light and nutritious dish.
Ingredients:

Sequencing:

1. Peel and boil the shrimp in salted water.
2. Chop all greens and transfer to a salad bowl, add chopped tomato and sesame seeds.
3. Season the spinach and shrimp salad with oil and salt.

Made with fresh leafy vegetables and protein-rich shrimp, this dish is perfect for any meal. In addition to the fact that such a salad with spinach and shrimps is low in calories, the optimal combination nutrients in its ingredients makes it a must-have. Moreover, it will take no more than a quarter of an hour to prepare it.

Delicate salad with spinach and chicken and egg with original curd dressing- a great option festive dish, however, its components are quite common, which means that it will not be difficult to prepare it for everyday dinner. Smoked chicken can be replaced with toasted in a little oil.
You will need the following products:

Spinach salad with egg and chicken is prepared as follows:

1. Rinse the leaves and, if necessary, sort through, removing the attached ones.
2. Finely chop the chicken, boil the eggs and also chop.
3. Chop the onion and cucumber.
4. Mix yoghurt with curd cheese and spices.
5. Stir all the ingredients in a large salad bowl.

Serve garnished with some fresh herbs.

Another interesting vegetarian recipe. To make this radish and spinach salad, you need to purchase bulgur. Thanks to this cereal, the dish turns out to be nutritious and very satisfying. Yoghurt dressing, which tastes like mayonnaise, will add spicy taste salad.
You need to take the following products:

Sequencing:

1. Cook bulgur in salted water with seasoning for half an hour.
2. Wash greens and dry well, chop finely.
3. Cut the radish into thin slices.
4. Make a dressing by mixing yogurt, mustard, butter and a pinch of salt.
5. Mix all ingredients.

Serve the spinach salad with warm bulgur immediately to the table.
Salad recipes with fresh spinach are more relevant than ever in spring, at a time when there is an urgent need for the body for vitamins. In most cases, very little time is required to prepare such dishes, and their wonderful taste and benefits cannot be overestimated.

Recipe Video: Spinach and Pineapple Salad

Details

Spinach salads are very healthy, dietary and light, but spinach salad can be nutritious and retain its beneficial features and low calorie content. Adding tuna to your spinach salad will make it filling and even more delicious. The salad is prepared very quickly, so be sure to try it.

Salad with spinach, vegetables and tuna

Required Ingredients:

• Dijon mustard - 1 tsp;
• fresh cucumber- 1 PC.;
• lemon juice - 1-2 tablespoons;
• tomatoes - 1-2 pcs.;
• spinach - 3 handfuls;
• salt to taste;
• olive oil - 3 tablespoons

Cooking process:

Sort out the spinach, then rinse and dry the leaves. Place the spinach in a salad bowl. Wash the cucumber and cut into thin slices or semicircles.

Place the cucumbers on top of the spinach.

Open the can of tuna, drain all the liquid. Then break the tuna into small pieces with a fork. Place the canned tuna over the cucumbers in a salad bowl.

Wash the tomatoes, then cut them into small slices. Place the tomatoes in a salad bowl.

Prepare a salad dressing. In a bowl, combine olive oil, lemon juice and mustard. Add salt and pepper and stir.

Pour the prepared dressing over the salad and serve.

Spinach, Tuna and Bacon Salad

Required Ingredients:

• spinach - 1 bunch;
• cheese - 50 gr.;
• olives - 10-15 pcs.;
• grapes - 100 gr.;
• cucumber - 1-2 pcs.;
• dried garlic or garlic salt;
• mayonnaise - for dressing;
• canned tuna - 1 can;
• mushrooms - 10 pcs.;
• vegetable or olive oil;
• boiled egg - 1 pc .;
• bacon - 50-100 gr.;
• crackers to taste.

Cooking process:

Rinse the spinach and tear by hand. Place the spinach in a salad bowl. Cut the cucumbers and cheese into small cubes.

Place the cucumbers and cheese on top of the spinach. Rinse the grapes. Place the grapes in a salad bowl. If you wish, you can cut each grape in half and remove the seeds. Put the olives in a salad bowl as well. Cutting the olives is optional. Sprinkle on the salad garlic salt or plain salt and dried garlic.

Drain the water from the tuna, then mash a little with a fork. Place the tuna in a salad bowl and brush with mayonnaise.

Fry the mushrooms in olive oil, chopping not in large pieces... Place the sautéed mushrooms hot in a salad bowl. Pour the oil in which the mushrooms were fried into a salad bowl.

Cut bacon into thin strips and fry until crispy on hot skillet... Spoon the fried bacon over the mushrooms.

Top the salad with boiled egg halves and croutons. Serve the salad immediately.

Salad with spinach, tuna and croutons

Required Ingredients:

• tuna - 1 can;
• tomatoes - 1-2 pcs.;
• spinach - 1 bunch;
• crackers - 200 gr.;
• olive oil;
• lemon juice;
• salt to taste.

Cooking process:

Rinse the spinach by sorting first. Dry the leaves by placing on paper towel or in a colander to glass the water.

Place prepared spinach in a salad bowl. Drain the liquid from the tuna, mash with a fork not very much. Place the tuna in a salad bowl on top of the spinach.

Cut the tomatoes into slices and place in a salad bowl. Season the salad with lemon juice and olive oil m, slightly salting.

Sprinkle with croutons on top and serve. You can make homemade crackers or use store-bought ones.

Fast, useful, beautiful - these are the tenets that my mother always used in the kitchen. Therefore, it is not at all surprising that I already use and adhere to them in my family. So that my household does not get tired of salads, I always try to come up with something new and tasty. Recently read women's magazine(don't ask which one - I don't remember because I swallow them in tons, even my husband sometimes gets angry) and there one fashionable cook (originally from France) said that tuna meat resembles veal due to its delicate structure and exquisite taste... How I agree with him (he would probably be very happy with my assessment of his statements, ha-ha). The only thing I have to add is that it goes well with any salads (iceberg, arugula, lettuce, etc.). So, today we will prepare a salad with canned tuna and spinach.

Recipe Information

Total cooking time: 15 minutes.

Servings: 2 .

Ingredients:

• spinach - ½ bunch;
• cherry tomatoes - 6-8 pcs;
• canned tuna - ½ cans (100g);
• purple onions - ½ onion;
• dill greens - ½ bunch;
• cucumbers - 2 pcs;
• lemon juice - ½ pc;
• olive oil - 3-4 tablespoons;
• pine nuts - 1 tbsp;
• olives - 8-10 pcs;
• salt - 1/3 tsp

Salad recipe

1. In order not to wait until the quail eggs are cooked, we do this at the very beginning. Fill them with water, put on fire, bring to a boil and cook for 5 minutes.
2. 
   We will make a dressing, which we will use at the very end of the preparation of the dish.
   Pour olive oil into a small container. If the family prefers extra virgin oil (unrefined), we use it. Also perfect for salad linseed oil, which will saturate the dish with omega acids.
3. Squeeze the juice of half a lemon into the dressing. In addition to the aroma, citrus in tandem with spinach will add a slight sourness.
4. 
   Cut into pieces fresh spinach and put in a salad bowl. If the spinach leaves are small, leave them as they are (whole).
5. 
   Cut the small cherry tomatoes into four pieces and put them on the spinach.
6. 
   Cut the cucumbers with the skin (so they will look more beautiful on the dish) cut into medium cubes and send them to the salad.
7. 
   Cut the onion into half rings.
8. 
   Next we send canned tuna.
   We take "salad tuna" - it is sold in chopped form or "tuna in pieces" and then we crush it ourselves using an ordinary fork.
9. 
   Chop the dill and sprinkle on the ingredients.
10. 
    We spread the olives. If the salad is intended for children, remove the bones (press the olive with the flat side of the knife and the bone is easily separated from the pulp).
11. 
    Cut the quail eggs in half and put them in the salad.
12. 
    Sprinkle pine nuts on top of the tuna and spinach salad.
13. 
    Finally, pour the lemon-oil dressing over the salad. Mix all ingredients gently.
14. The salad with canned tuna and spinach is ready! Before serving - finishing touch: several Yet pine nuts top as an uncomplicated decoration. Bon appetit, everyone!
    
    
    
    

The recipe was prepared by Tatyana Volodina.

Fast, useful, beautiful - these are the tenets that my mother always used in the kitchen. Therefore, it is not at all surprising that I already use and adhere to them in my family. So that my household does not get tired of salads, I always try to come up with something new and tasty. I recently read a women's magazine (don't ask which one - I don't remember because I swallow tons of them, even my husband sometimes gets angry) and there a fashionable chef (originally from France) said that tuna meat resembles veal due to its delicate structure and exquisite taste. How I agree with him (he would probably be very happy with my assessment of his statements, ha-ha). The only thing I have to add is that it goes well with any salads (iceberg, arugula, lettuce, etc.). So, today we will prepare a salad with canned tuna and spinach.

Cooking time: 15 minutes.

Ingredients for 2 servings:

• spinach - ½ bunch;
• cherry tomatoes - 6-8 pcs;
• canned tuna - ½ cans (100g);
• purple onions - ½ onion;
• dill greens - ½ bunch;
• cucumbers - 2 pcs;
• lemon juice - ½ pc;
• olive oil - 3-4 tablespoons;
• pine nuts - 1 tbsp;
• olives - 8-10 pcs;
• salt - 1/3 tsp

Salad recipe

We will make a dressing, which we will use at the very end of the preparation of the dish.
Pour olive oil into a small container. If the family prefers extra virgin oil (unrefined), we use it. Flaxseed oil is also perfect for salad, which will saturate the dish with omega acids.

Squeeze the juice of half a lemon into the dressing. In addition to the aroma, citrus in tandem with spinach will add a slight sourness.

Cut fresh spinach into chunks and place in a salad bowl. If the spinach leaves are small, leave them as they are (whole).

Cut the small cherry tomatoes into four pieces and put them on the spinach.

Cut the cucumbers with the skin (so they will look more beautiful on the dish) cut into medium cubes and send them to the salad.

Cut the onion into half rings.

Next we send canned tuna.
We take "salad tuna" - it is sold in chopped form or "tuna in pieces" and then we crush it ourselves using an ordinary fork.

Chop the dill and sprinkle on the ingredients.

We spread the olives. If the salad is intended for children, remove the bones (press the olive with the flat side of the knife and the bone is easily separated from the pulp).

Cut the quail eggs in half and put them in the salad.

Sprinkle pine nuts on top of the tuna and spinach salad.

Finally, pour the lemon-oil dressing over the salad. Mix all ingredients gently.

The salad with canned tuna and spinach is ready! Before serving - the final touch: a few more pine nuts on top as a simple decoration. Bon appetit, everyone!

The recipe was prepared by Tatyana Volodina.