This spinach salad recipe makes the perfect main dish summer salad and as far as easy dinner recipes go, they don’t get much simpler.
I’ve been making this salad for years and still one of our very favorite summer recipes.
Mix up the vinaigrette dressing in advance or if you’re not a purist, just use bottled vinaigrette. It’s really so quick to make, it’s done in a jiffy.
For the best taste, you should prepare the dressing at least a few hours in advance and don’t refrigerate it before serving the salad. You could prepare it in the morning.
Note: To make boiled eggs easier to peel, use eggs that are at least 7-10 days old. For perfect boiled eggs . . . put eggs in an uncovered pan, cover with hot water, bring to a boil, and lower heat to a simmer. Cook for exactly 10 minutes, drain and cover with cold water. Let sit in cold water a few minutes before peeling.
Then it’s just a matter of putting the pre-washed spinach into a bowl, slicing some button mushrooms (or buy pre-sliced), and microwaving some sliced bacon to crumble on top.
Add some crusty rolls and butter, a glass of wine or iced tea and a delicious dinner is ready in no time.
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I sometimes split this recipe in half and serve it two nights in succession. If you think you will have leftovers (which I doubt), just add dressing to individual servings rather than the main salad bowl. This will keep any leftover salad from wilting.
Spinach Salad Recipe Ingredients:
Makes 4 meal-size servings.
Note: Make dressing a few hours in advance.
- 1 large bag (9 ounces) fresh pre-washed spinach
- 6-8 large fresh eggs, boiled (see the note above)
- 8 ounces fresh button mushrooms, cleaned and sliced
- 6-8 slices bacon, cooked and crumbled
- 3/4 cup extra-virgin olive or vegetable oil
- 1 large clove garlic, peeled and minced
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- t Tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- Fresh ground black pepper, to taste
Add all vinaigrette dressing ingredients to a medium jar with a lid and shake vigorously to emulsify and combine ingredients. Set aside 1 to 3 hours. Do not refrigerate.
Boil eggs, peel and set aside.
Clean mushrooms with a dry paper towel and slice into 1/4″ slices. Leave stems intact, if desired.
Cook bacon in microwave on paper towels or on stovetop until crisp. Drain and set aside.
Remove stems from spinach if desired. If not using baby spinach, tear spinach into large bite-size pieces.
In a large bowl, add spinach and sliced mushrooms. Cut eggs into quarters and add to bowl. Sprinkle crumbled bacon overtop.
Shake dressing and pour desired amount on top of salad. Gently toss to combine. You don’t want to break up the eggs, just evenly distribute the dressing.
Image Credit: onceuponachef.com