Recipe Page: Bag Spinach

Spinach Salad with Balsamic Vinaigrette

Duration: 10 minutes

A simple, light, and delicious salad.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 6 cups spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine spinach leaves, cherry tomatoes, sliced red onion, crumbled feta cheese, and sliced almonds.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper to make the vinaigrette.
  3. Drizzle the vinaigrette over the salad ingredients in the large bowl.
  4. Toss the salad until well coated with the vinaigrette.
  5. Serve the baby spinach salad immediately.

Spinach and Mushroom Quesadillas

Duration: 30 minutes

Cheesy and delicious quesadillas.

Utensils

  • Skillet or griddle

Ingredients

  • 8 small flour tortillas
  • 2 cups spinach leaves
  • 1 cup sliced mushrooms
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Salsa and sour cream for serving (optional)

Instructions

  1. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until softened.
  2. Add spinach leaves to the skillet and cook until wilted. Season with salt and black pepper to taste.
  3. Remove the skillet from heat and set aside.
  4. Place a tortilla on a clean work surface. Sprinkle shredded Monterey Jack cheese and shredded Cheddar cheese evenly over one half of the tortilla.
  5. Spoon the cooked spinach and mushroom mixture over the cheese.
  6. Fold the tortilla in half to cover the filling, creating a half-moon shape.
  7. Repeat with the remaining tortillas and filling ingredients.
  8. Heat a separate skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted.
  9. Cut each quesadilla into wedges and serve hot with salsa and sour cream if desired.

Vegan Spinach and Chickpea Salad

Duration: 10 minutes

Tasty and simple veggie salad.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 6 cups spinach leaves
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced almonds
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or agave nectar
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine spinach leaves, drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and sliced almonds.
  2. In a small bowl, whisk together lemon juice, olive oil, maple syrup (or agave nectar), salt, and black pepper to make the dressing.
  3. Drizzle the dressing over the salad ingredients in the large bowl.
  4. Toss the salad until well coated with the dressing.
  5. Serve the vegan baby spinach and chickpea salad immediately.