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Spinach Salad with Poppyseed Dressing
Prep Time 3 hours 5 minutes
Cook Time 3 hours 5 minutes
Ingredients
- Spinach Salad:
- 8 oz fresh baby spinach
- 1 small red onion peeled, havled and thinly sliced or medium shallot thinly sliced
- 6 medium or large hard boiled eggs* shelled and halved or quartered
- 1½ cups fresh mushrooms thinly sliced
- 6 slices bacon cut in ¼-inch strips and cooked until crisp and golden
- Honey-Poppy Seed Dressing:
- ½ cup honey
- ½ teaspoon salt
- ¼ cup apple cider vinegar
- ½ teaspoon dried mustard
- ¾ cups vegetable oil
- 2 teaspoon grated onion
- 2 teaspoon poppy seeds
Instructions
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Spinach Salad:
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Place spinach in a large bowl. Add red onion, mushrooms and bacon.
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Drizzle with 3-4 tablespoon of dressing. Toss lightly. Serve immediately, pass additional dressing at the table.
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Honey-Poppy Seed Dressing:
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Combine all dressing ingredients in a medium-sized glass jar.
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Cover and shake well. Shake again right before serving.
Recipe Notes
This salad is wonderful just as the recipe is written, but can also be made with optional ingredients, if desired. I sometimes add sliced oranges, sliced pears, chopped apples, dried cranberries, crumbled blue cheese, crumbled feta cheese, croutons and/or toasted pecans.
*For perfect hard boiled eggs, place eggs in a medium-size saucepan. Cover with cold water. Bring to a rolling boil, then cover and remove from heat. Allow to sit for 12 minutes then drain and place in a bowl of ice water to cool. After 10 minutes drain eggs. Eggs can be shelled at this point or refrigerated for later use.