Spinach Salad
With tender spinach, bacon, tomatoes, avocados, mushrooms, and hard boiled eggs tossed in a honey black pepper dressing, everyone loves this salad!
Servings: 6 people
Ingredients
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
Instructions
- 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.
Video
Notes
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.
Nutrition
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
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