Type what you have

Ingredients

• ✓ baby spinach
• ice cube
• pineapple
• water
• banana
• orange
• mint leaf
• lemon
• lime

Instructions

1. 1 Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.

By Patricia Cooper

Ingredients

• ✓ baby spinach
• watermelon
• blueberry
• banana
• cucumber

Instructions

1. 1 Combine watermelon, blueberries, banana, and cucumber in an electric blender and blend well. Add spinach last and blend until smoothie gets creamy, about 30 seconds.

By Helen Carter

Ingredients

• ✓ baby spinach
• pecan
• peach
• poppyseed salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet in a single layer.
3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
4. 4 Slice peaches into bite-sized segments.
5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Ingredients

• ✓ baby spinach
• banana
• carrot
• plain fat-free greek yogurt
• ice
• honey

Instructions

1. 1 Put spinach, banana, carrot, yogurt, ice, and honey in a blender; blend until smooth.

By Cozycook

Ingredients

• ✓ baby spinach
• banana
• strawberry
• mandarin orange
• cranberry
• pine nut
• poppy seed salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top.
3. 3 Toss with poppy seed dressing before serving.

By Chez Christine

Ingredients

• ✓ baby spinach
• walnut
• feta
• red onion
• alfalfa sprout
• pomegranate seed
• balsamic vinaigrette

Instructions

1. 1 Gather all ingredients.
2. 2 Place spinach into a salad bowl. Top with walnuts, feta, red onion, alfalfa sprouts, and pomegranate seeds.
3. 3 Drizzle with vinaigrette. Enjoy!

By SarieNickle

Ingredients

• ✓ baby spinach
• olive oil
• shallot
• kosher salt
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ baby spinach
• blackberry
• feta cheese
• cherry tomato
• green onion
• walnut
• edible flower

Instructions

1. 1 In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

By Karyn Ulriksen

Ingredients

• ✓ baby spinach
• red onion
• mandarin orange
• cranberry
• almond
• feta cheese
• balsamic vinaigrette salad dressing

Instructions

1. 1 Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

By Wendy Gayle Wright Epps

Ingredients

• ✓ baby spinach
• watermelon
• avocado
• walnut oil
• olive oil
• lime
• paprika

Instructions

1. 1 Combine watermelon, spinach, and avocados in a large bowl.
2. 2 Whisk walnut oil, olive oil, lime juice, and paprika together in a small bowl until well combined; toss into watermelon mixture to coat.

By Keep it Tasty

Ingredients

• ✓ baby spinach
• egg
• parmesan cheese
• onion powder
• nutmeg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese.
3. 3 Season with onion powder, nutmeg, salt, and pepper.
4. 4 Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes.
5. 5 Flip with a spatula, and continue cooking, 2 to 3 minutes.
6. 6 Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness. Serve warm and enjoy!

By HOLLYJUNE

Ingredients

• ✓ baby spinach
• basil
• campari tomato
• cucumber
• red onion
• garlic
• salt
• black pepper

Instructions

1. 1 Process spinach and basil in a food processor until finely chopped.
2. 2 Toss together spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper in a large bowl with an airtight lid. Cover the bowl and refrigerate salad, 8 hours to overnight.

By RainbowJewels

Ingredients

• ✓ baby spinach
• walnut
• strawberry
• iceberg lettuce
• feta cheese
• red onion
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
3. 3 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

By Janna

Ingredients

• ✓ baby spinach
• sweet potato
• chicken stock
• chicken
• garlic
• salt
• black pepper

Instructions

1. 1 Cook sweet potato in chicken stock in a stockpot over high heat until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and black pepper.

By tellinglaurel

Ingredients

• ✓ baby spinach
• flank steak
• butcher's twine
• salt
• black pepper
• feta cheese
• kalamata olive
• bacon

Instructions

1. 1 Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
4. 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
5. 5 Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By DREW10UGA

Ingredients

• ✓ baby spinach
• cooking spray
• red cabbage
• cremini mushroom
• salt
• black pepper
• sage
• green onion

Instructions

1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Ingredients

• ✓ baby spinach
• arugula
• blood orange
• blueberry
• walnut
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

Instructions

1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Ingredients

• ✓ baby spinach
• bacon
• butter
• olive oil
• garlic
• onion
• salt
• black pepper

Instructions

1. 1 In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
2. 2 Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

By Rusty5

Ingredients

• ✓ baby spinach
• apple
• cheddar cheese
• cranberry
• pecan
• balsamic vinegar
• maple syrup
• mustard
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl; toss well.
2. 2 Combine balsamic vinegar, maple syrup, and mustard in a blender; blend on medium speed until well mixed. With blender running; pour in olive oil in a steady stream. Blend until dressing is smooth and emulsified (where oil and vinegar are no longer separated). Season with salt and black pepper; blend to incorporate. Drizzle over salad; serve immediately.

By Amber Tynan

Ingredients

• ✓ baby spinach
• olive oil
• orange juice
• raspberry vinegar
• mustard
• black pepper
• ham
• red onion
• cantaloupe
• peach

Instructions

1. 1 Whisk oil, orange juice, vinegar, and mustard together in a bowl; season with black pepper.
2. 2 Toss spinach, ham, onion, cantaloupe, and peaches together in a large bowl; toss with vinaigrette to coat.

By 2DIDI

Ingredients

• ✓ baby spinach
• butter
• onion
• garlic
• quinoa
• water
• lemon zest
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
2. 2 Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
3. 3 Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

By Jahangir Khan

Ingredients

• ✓ baby spinach
• olive oil
• onion
• portabello mushroom
• garlic
• tomato
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
2. 2 Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
3. 3 Sprinkle with Parmesan cheese to serve.

By Marilyn

Ingredients

• ✓ baby spinach
• kidney bean
• olive oil
• onion
• garlic
• beet green
• beet stem
• imitation bacon bits
• red wine vinegar
• salt

Instructions

1. 1 Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
2. 2 Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

By truckersmom

Ingredients

• ✓ baby spinach
• olive oil
• green onion
• corn
• black bean
• lime juice
• salt
• cumin
• monterey jack cheese
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Ingredients

• ✓ baby spinach
• apple cider vinegar
• vegetable oil
• worcestershire sauce
• white sugar
• sesame seed
• poppy seed
• watermelon
• red onion
• pecan
• mint leaves

Instructions

1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Ingredients

• ✓ baby spinach
• cooking spray
• lemon juice
• lime juice
• chipotle powder
• tomato
• green chile pepper
• red onion
• jalapeno pepper
• habanero pepper
• black olive
• salmon fillet

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
3. 3 Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
4. 4 Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

By KYenkin

Ingredients

• ✓ baby spinach
• white vinegar
• vegetable oil
• white sugar
• poppy seed
• onion
• worcestershire sauce
• paprika
• strawberry
• blue cheese
• pecan

Instructions

1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Ingredients

• ✓ baby spinach
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• cheese blend
• tomato
• alfredo sauce
• pesto sauce
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou

Ingredients

• ✓ baby spinach
• carrot
• crouton
• green onion
• black olive
• feta cheese
• black bean
• pine nut
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper

Instructions

1. 1 Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
2. 2 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

By Allrecipes Member

Ingredients

• ✓ baby spinach
• gluten free rotini
• olive oil
• onion
• pea
• heavy cream
• salt
• black pepper
• cheddar cheese
• tuna
• oil
• gluten free bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
3. 3 Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
4. 4 Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
5. 5 Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
6. 6 Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.

By Barilla