Spinach Salad with Dates Recipe

Spinach Salad with Dates Recipe
Spinach Salad with Dates Recipe photo by Taste of Home
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Spinach Salad with Dates Recipe

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From Woodruff, Utah, Donna Higbee suggests, "Try this unusual salad that has dates as a sweet surprise."
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 2 tablespoons sugar
  • 1-1/2 teaspoons diced onion
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 10 cups torn fresh spinach
  • 3 cups torn iceberg lettuce
  • 1/2 pound mushrooms, sliced
  • 1 cup cottage cheese, drained
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup chopped dates
  • 1/2 large red onion, sliced
  • 2 hard-boiled large eggs, sliced

Directions

Combine the first seven ingredients in a blender; cover and process for 30 seconds. Pour into a jar with a tight-fitting lid; chill for 2-3 hours. In a large bowl, toss remaining ingredients. Shake dressing; pour over salad. Yield: 14 servings.
Originally published as Spinach Salad with Dates in Taste of Home December/January 1998, p53

Nutritional Facts

1 cup: 161 calories, 9g fat (3g saturated fat), 41mg cholesterol, 191mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 7g protein.

  • 1/3 cup vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 2 tablespoons sugar
  • 1-1/2 teaspoons diced onion
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 10 cups torn fresh spinach
  • 3 cups torn iceberg lettuce
  • 1/2 pound mushrooms, sliced
  • 1 cup cottage cheese, drained
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup chopped dates
  • 1/2 large red onion, sliced
  • 2 hard-boiled large eggs, sliced
  1. Combine the first seven ingredients in a blender; cover and process for 30 seconds. Pour into a jar with a tight-fitting lid; chill for 2-3 hours. In a large bowl, toss remaining ingredients. Shake dressing; pour over salad. Yield: 14 servings.
Originally published as Spinach Salad with Dates in Taste of Home December/January 1998, p53

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