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Spinach Salad with Variation

Spinach Salad with Variation Recipe

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon minced garlic
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh mint, plus ¼ cup tightly packed chopped mint
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon honey
  • ½ teaspoon salt
  • ½ cup cooked white or black beans or chickpeas (optional)
  • ½ small red onion, thinly sliced
  • 2 large handfuls of baby spinach
  • 1 large or 2 small beets, cooked and peeled
  • 6 ounces cooked shrimp (optional)
  • ¼ cup Kalamata olives
  • 4 ounces feta cheese, coarsely crumbled
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 998kcal (50%)
Total Fat 97g (149%)
Saturated Fat 27g (135%)
Cholesterol 101mg (34%)
Total Carbohydrate 16g
Dietary Fiber 4g
Sugars 10g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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