Healthy without being worthy, quick to throw together, spinach salad makes a great supper on a warm evening.
For a veggie version, omit the bacon or replace it with thinly sliced cauliflower florets.
It’s worth mentioning the dressing is intense – a little goes a long way. You may want to add half of it, give the salad a good toss, then decide whether to add the rest.
Spinach salad
(serves 4)
- 4 eggs
- 4 slices bacon (or replace with thinly sliced cauliflower florets)
- 400g baby spinach
- 4 green onions, sliced crosswise
- 5-6 white mushrooms, thinly sliced
- 1 cup cheddar cheese, grated
- 1 clove garlic, crushed
- 1 Tb cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 tsp mustard powder
- 1/4 tsp black pepper
- 4 Tb vegetable oil
- Hard boil the eggs (about eight minutes). Cool under running water, peel, and chop.
- Grill the bacon slices until crisp. Drain on paper towel, then crumble.
- In a large serving bowl, toss together the eggs, bacon, spinach, green onions, mushrooms and cheese.
- In a small bowl, whisk together the garlic, vinegar, salt, sugar, mustard and pepper. Add the oil, whisking until the mixture comes together as a dressing.
- Drizzle dressing over the salad, tossing well to combine.
Ten More Bites 
A worthy classic. Like the simplicity of this recipe that doesn’t smother the strong ingredients with unnecessary herbs and seasonings.
Very nice. Personally I never boil eggs and the cauliflower was a Wendy add on (or so I thought). My kids hate mushrooms at the best of times, & raw-forget it!! I like fruit usually strawberrys and a really strong cheese, cherve goat or feta. For me this screams summer.
I still pretty much stick with the family version, though I don’t do the cauliflower and bacon together – it’s one or the other. I like your suggestion of strawberries and goat’s cheese – I’ll try that…
Wonderful salad! 🙂