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Spinach Salad

Spinach Salad

It has been months since I have made a spinach salad, I surely don’t know why as I love them and I always have the ingredients in the refrigerator.  Today I was searching my recipe box and found my old recipe for spinach salad dressing and I suddenly had a craving for a spinach salad.

This is a really colorful salad that is very healthy and full of flavor and nutrition.  It is so wonderfully delicious and satisfying and looks beautiful heaped up in a salad bowl.   

Also, it has everything in there that you need for a meal; good fiber from the bright greens of baby spinach leaves, red tomatoes and purple onions.  Plus, protein from the eggs, mushrooms and bacon. 

The balsamic vinaigrette includes garlic and a spicy brown mustard blended to a creamy goodness with a measure of healthy olive oil.  There will be enough vinaigrette for at least another big salad and it keeps well in the refrigerator.

I love this salad and it is a complete balanced meal-in-a-bowl for lunch or dinner all you need add is a warm crusty roll and a glass of white wine.   Oh, spinach salad, where have you been all these months!

Spinach Salad
Spinach Salad
Spinach Salad

See more salad recipes:  Baby Kale Salad with Blueberries and Blue CheeseBeet Watercress and Arugula Salad,

 Red Radish Salad

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Spinach Salad

Spinach Salad

Yield: servings
Prep Time: 30 minutes
Total Time: 30 minutes

A meal-in-a-bowl salad of bright green baby spinach leaves, red tomatoes and purple onions. Plus, protein from the eggs, mushrooms and chunks of bacon. The balsamic vinaigrette includes garlic and a spicy brown mustard blended to a creamy goodness with a measure of healthy olive oil.

Ingredients

For the Salad

  • 8 ounces thick slices bacon
  • 8 ounces fresh baby spinach
  • 1/2 red onion, thinly sliced
  • 4 medium crimini mushrooms, thinly sliced
  • 8 hard boiled eggs, peeled and sliced
  • 1 cup grape tomatoes

For the Balsamic Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 4 teaspoons spicy brown mustard
  • 1 garlic clove, crushed or chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

Instructions

For the Salad:

  1. Preheat the oven to 400°F
  2. Set a wire rack over a foil-lined baking sheet and arrange the bacon on the rack. Bake for 20-25 minutes or until crisp. Remove from the oven and transfer the bacon to a paper towel lined plate to drain. When cool, cut the bacon into 1/2-inch pieces and reserve.
  3. Add the spinach to a large salad bowl and arrange the onions, mushrooms, eggs and tomatoes in sections over the spinach and distribute the reserved bacon over the top.

For the vinaigrette:

  1. To a mini-food processor or a blender, add the balsamic vinegar, mustard, garlic, salt and pepper and blend for 10-20 seconds. While the motor is running, slowly add the olive oil and blend to a thick consistency.
  2. Pour the desired amount of the vinaigrette over the spinach salad, toss and serve. Or, portion up the un-dressed salad onto individual plates and pass the vinaigrette for guests to add as desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 286mgSodium: 971mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 24g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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John/Kitchen Riffs

Wednesday 11th of November 2015

Love spinach salad! Yours looks terrific -- and always love both bacon and hard-boiled eggs with spinach salad. Made spinach salad with hot bacon dressing a couple of weeks ago -- it's been years since I've made that. It's worth a try if you've never made it. Anyway, good stuff -- thanks.

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