Kittencal's Spinach Salad With Balsamic Honey-Dijon Vinaigrette
- Reviews 5
Ready In: 2 hrs
Serves: 4-6
Ingredients
- 1 lb fresh spinach (washed and dried)
- 4 large fresh white button mushrooms (thinly sliced)
- 1⁄4 cup crumbled cooked bacon
- 1 small red onion, thinly sliced (optional)
- 1⁄4 cup crumbled blue cheese (or use feta cheese or Parmesan)
- 1 1⁄2 cups croutons (or 1/4 cup toasted sunflower seeds see Kittencal's Garlic Croutons)
- black pepper
- salt (optional)
- 3 hard-cooked hard-boiled eggs (peeled sliced into wedges)
DRESSING
- 1 teaspoon fresh minced garlic
- 1 teaspoon salt (or to taste)
- 3 teaspoons Dijon mustard
- 3 -4 teaspoons honey (or to taste)
- 6 tablespoons balsamic vinegar
- 1⁄2 cup olive oil, plus
- 2 tablespoons olive oil
- black pepper
Directions
- For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
- Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
- Chill for a minimum of 2 hours before using.
- For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
- Toss all ingredients together with salad forks.
- Season with black pepper (and salt if desired).
- Place the egg wedges all around inside edges of bowl.
- Serve with prepared dressing on the side.
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