I used to order a spinach salad from a lunch counter and it was usually filling enough to be a meal. Iron-rich spinach, protein-packed eggs, immune boosting mushrooms, crispy bacon (needs no touting).
Wrap all that in a tangy/sweet dressing and you have a salad that serves well as a main or good starter.
Classic Spinach Salad
(serves 4-6)
For the dressing
1 Tbsp. Dijon mustard
2 Tbsp. honey
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
salt and pepper to taste
Salad Components
10-12 cups of baby spinach
1/2 cup thinly sliced red or white onion
about 8 mushrooms, thinly sliced
6 slices of bacon, cooked and roughly chopped (look at how I cook my bacon)
4 large eggs, hard boiled and sliced
- To make the dressing, add all the ingredients into a mason jar along with a pinch of salt and pepper. Put lid on, shake to combine. Open, adjust seasoning and reserve.
- Prepare your salad ingredients (slice onions, boil eggs, cook bacon, boil eggs).
- Empty spinach in a large bowl, top with remaining ingredients, add some half the dressing and toss. If more dressing needed, pour some more, toss again.
- Divide, plate and serve.
Note: For hard-boiled eggs I place my eggs in a pot with cold water and bring up to a boil. Simmer for 5 minutes then carefully empty hot water and replace with cold water in a pot. Keep in cold water minimum 5 minutes them remove and peel.
