Spinach Salad with Honey Dijon Dressing is the perfect salad for entertaining or for any weeknight meal. 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!
Course: Salad, Side Dish
Keyword: honey dijon dressing, spinach salad
Author: Sue Ringsdorf
12cupsbaby spinach- pre-washed
1/3cupred onion- thinly sliced
6eggs- hard boiled
3Tablespoonsred wine vinegar
salt & pepper to taste
Snap the stems off the baby spinach, and add the spinach leaves to a large salad bowl.
Slice the mushrooms (or use pre-sliced) and the red onions. Add them to them bowl.
Cook the bacon (or use pre-cooked), and crumble. Add to bowl when slightly cooled.
Boil the eggs. You can use stove-top or instant pot method. When cooled, add to the salad.
Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.
You can use pre-cooked bacon as a time-saver.
You can store the leftover salad dressing in a mason jar, for several days.
If you want to make a larger batch, simple adjust the number of servings (directly in the recipe) and you'll have the correct ingredient measurements.