Spinach Salad with Honey Dijon Dressing is the perfect salad for entertaining. Easy to prepare, hearty enough for the biggest appetite, and the tangy dressing adds an extra punch of flavor. I’ve been making this for several years and it never gets old!
You see…I’ve sort of put us on all a “wholesome eating” plan. No D I E T S in this house. We are primarily focused on cutting refined sugars and processed food. Like LIMITS on snacks, candy, sweets, and so on. So if there are less of those, there are automatically more fruits, veggies, lean meats, and healthy grains.
This salad. It’s filled with all of my favorite things.
- spinach leaves
This simple but tangy dressing is one you can use on other salads too. Your family will love it.
- olive oil – good fats
- red wine vinegar – the perfect tang
- honey – need a little sweet
- dijon dressing – the part that makes it creamy
- salt and pepper
Did you know that you can adjust the serving sizes on all of my recipes?
You just click on the number showing the serving size and adjust it to any serving size you’d like. So if I wanted to double this recipe for company, I’d change the 6 to a 12 Very simple to do, and I hope you use it when you need to.
Try this salad recipe next: Mexican Quinoa Salad
You can stay up-to-date with SueBee Homemaker by:
- signing up for post updates (top right-hand corner of my blog)
- liking my Facebook Page
- and following me on Pinterest
I’m also sharing tidbits of my life on Instagram.
A mix of spinach leaves, sliced mushrooms, red onion, crispy bacon, and eggs, topped with a tangy dressing!
- 12 cups baby spinach - pre-washed
- 8 ounces mushrooms - sliced
- 1/3 cup red onion - thinly sliced
- 8 slices bacon
- 6 eggs - hard boiled
- 6 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1.5 Tablespoons honey
- 1 Tablespoon dijon mustard
- salt & pepper to taste
Slice the bacon into bite sized pieces. Fry until crispy. Drain bacon onto paper towels. (Or you can use pre-cooked.)
Boil eggs and cool.
Arrange the spinach, mushrooms, and red onion into large bowl. Add bacon and eggs.
- Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.
- Use pre-cooked bacon as a time-saver.
- You can store the leftover salad dressing in a mason jar, for several days.