Total Time
25mins
Prep 25 mins
Cook 0 mins

This is an excellent spinach salad with a creamy, buttermilk-type dressing. The dressing can be made up to 2 days ahead and refrigerated and the salad can be assembled ahead and then tossed with the dressing just before serving. Originally from a July 1984 issue of Bon Apetit that featured a menu and recipes from Sam Higgins, the official camp cook at the K-bar Ranch outside of Arlington, Texas.

Ingredients Nutrition

Directions

  1. For Dressing.
  2. Mix all ingredients in a small bowl. Cover and refrigerate until well chilled, at least 1 hour.
  3. For Salad.
  4. Combine spinach,red onions and mushrooms in large bowl; toss with dressing.
  5. Divide salad between 8 plates and garnish each with 2 tomato wedges, 2 hard-boiled egg wedges and sprinkle with crumbled bacon.
  6. Serve immediately.

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