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Spinach Salad recipes come in so many varieties, but this is one truly stands out from the crowd. I’ve been eating it since I was a kid and I never get tired of it. Imagine a delicious spicy-sweet honey and black pepper dressing coating a hearty salad of spinach, bacon, avocado, hard-boiled egg, mushroom, shallot and tomato. Sounds amazing, right!?

Spinach-Salad served on a white platter

My mom clipped this recipe from an electric bill in 1971. Growing up, this was a go-to salad in our house. One of those little gems that you can wow dinner guests with or use to stoke your ego at a potluck when someone says, “Have you tried this salad? It’s amazing!” 

Ingredients You Need to Make Spinach Salad

For the dressing:

  • Garlic: fresh garlic clove
  • Honey: or maple syrup
  • Olive Oil: good quality, extra-virgin olive oil
  • Unseasoned Rice Vinegar: or apple cider vinegar
  • Fine Sea Salt and Freshly Ground Black Pepper

For the salad

  • Spinach: pre-washed baby spinach is ideal
  • Tomatoes: ripe plum tomatoes or roma tomatoes
  • Avocados: ripe but slightly firm avocado for easier slicing
  • Mushrooms: button mushrooms or cremini mushrooms
  • Shallot: or red onion
  • Bacon: your favorite variety
  • Eggs: large eggs or extra large eggs
Spinach-Salad-Served in a white ceramic bowl

Recipe Tips

I have a photocopy of the heirloom recipe. But I’ve made a few changes and suggest you do the same: skip the croutons, swap in olive oil for mayonnaise and, for heaven’s sake, use real bacon or pork belly.

Vintage Spinach Salad Recipe Image


How do you prepare spinach for salad?

You can use any fresh spinach that has been washed, dried and torn into bite size pieces for spinach salad. But the easiest choice (and the one I recommend) is to use pre-washed baby spinach.

What goes well with spinach salad?

This main-dish salad stands on its own beautifully, but makes a fantastic side dish too! I love to serve it with Baked Lamb Chops in the fall and winter months and Carne Asada and Grilled Shrimp during the summer. The recipe serves 6 people as a main course and 10 as a side.

More family favorite salads to try!

How to make Spinach Salad

Add dressing ingredients to a blender pitcher: garlic, honey, rice vinegar, black pepper, and salt; blend until smooth. With blender running, add olive oil in a steady stream, blending until emulsified.

honey black pepper dressing in a blender

Add spinach to a large salad bowl and pour dressing over; toss to coat.

tossing spinach with honey black pepper dressing

Top spinach with remaining salad ingredients (tomatoes, avocados, mushrooms, shallot, bacon, and hard boiled eggs), gently toss to combine. Serve.

spinach salad ready to toss
tossing spinach salad

Recipe Video

Spinach Salad

4.91 from 10 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Main Course, Salad
Calories: 364
Servings: 6 people
With tender spinach, bacon, tomatoes, avocados, mushrooms, and hard boiled eggs tossed in a honey black pepper dressing, everyone loves this salad!


For the dressing:

  • 1 clove garlic minced
  • 2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar or apple cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1/3 cup extra virgin olive oil

For the salad

  • 12 ounces baby spinach
  • 2 tomatoes cut into wedges
  • 2 avocados cubed
  • 8 ounces mushrooms thinly sliced
  • 1 medium shallot or 1/2 small red onion, thinly sliced
  • 4 strips bacon cooked until crisp and coarsely chopped
  • 3 hard boiled eggs cut into wedges


  • To make the salad dressing, add garlic, honey, vinegar, pepper, and salt to a blender pitcher; blend until smooth. With blender running, slowly drizzle in olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
  • Add spinach to a large bowl (large enough to toss salad with dressing. Drizzle dressing over spinach and toss to coat. Add remaining ingredients (tomatoes through hard boiled eggs) and gently toss to coat. Serve immediately.


For a pretty presentation: Toss spinach with dressing and distribute evenly onto a large platter. Arrange all of the toppings artfully across the top and serve.


Calories: 364kcal | Carbohydrates: 17g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 279mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5885IU | Vitamin C: 29.2mg | Calcium: 81mg | Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

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Recipe Rating


  1. Nancy says:

    5 stars
    This salad is amazing, thank you! Does the dressing need to be refrigerated? I make a few batches at a time so that I have the dressing on hand for ensuing meals..

    1. Marissa Stevens says:

      My pleasure, Nancy! Yes, you should refrigerate the dressing. So glad you’re enjoying it and this salad.

  2. Susan A Kachura says:

    5 stars
    Best spinach salad ever

    I reduced the honey slightly. ……could eat it every day.

    The color, texture and taste superior

    1. Marissa Stevens says:

      I love to hear this, Susan! Thank you for coming back to let me know.

  3. Nancy says:

    5 stars
    I love this salad and the dressing is fantastic. I did make a few changes to suit my preferences but feel that many would like it just as written. One change I would suggest is to reduce the honey to 1 T for a less sweet version. It was still just sweet enough. Will definitely keep this recipe. Thanks for sharing!

    1. Marissa Stevens says:

      I’m so glad you love this salad, Nancy and that you’ve made it your own! Thanks so much for your cooking notes too.

  4. Valentina says:

    Beautiful salad. It could be the star of a meal for sure — especially for its stunning presentation. Not sure I’ve seen a more perfectly cooked egg, BTW! 🙂 ~Valentina

    1. Marissa Stevens says:

      aww…thanks so much, Valentina!

  5. Chef Mimi says:

    Great salad! They must have been hippies?! What a period of time that was. I was almost out high school! Nice to have those memories.

    1. Marissa Stevens says:

      Yes they were, lol! They’ve shared a lot of great stories.