Spinach Salad with Poppyseed Dressing
Calories:
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
- Spinach Salad:
- Place spinach in a large bowl. Add red onion, mushrooms and bacon.
- Drizzle with 3-4 tablespoon of dressing. Toss lightly. Serve immediately, pass additional dressing at the table.
- Honey-Poppy Seed Dressing:
- Combine all dressing ingredients in a medium-sized glass jar.
- Cover and shake well. Shake again right before serving.
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.
*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.