Salad of Spinach, Mushrooms, Bacon, Egg

Spinach Salad

An absolutely delicious main course salad, always welcome on our table!  It makes a wonderful late spring or summer meal using locally grown spinach from a farmer’s market or from your own garden.  The lemony dressing really adds sparkle and if I have fresh tarragon I will chop a bit and scatter that on the salad too!

Makes 4 Servings

Fresh spinach for 4 people, about 6 cups, stems discarded; leaves washed & spun dry
3 – 4 slices of double-smoked bacon, thickly sliced
5 – 6 mushrooms, thinly sliced
2 green onions, chopped fine or thinly sliced red onion
2 hardboiled eggs, sliced or chopped
½ cup Gruyere cheese, grated

Place spinach on 4 large plates. Top with remaining ingredients, serve with spinach salad dressing.

Spinach Salad Dressing: 

Makes approximately 1 ¼ cups

3 Tbsp. fresh lemon juice
1 Tbsp. tarragon vinegar
2 Tbsp. real mayonnaise, not low fat
½ – ¾ tsp. salt
1 tsp. Dijon mustard
¼ tsp. freshly ground black pepper
¼ tsp sugar
1 very small clove garlic, chopped
1 cup EVOO or a blend of ½ cup each canola and EVOO for a lighter taste

In a food processor blend all ingredients except EVOO until smooth. With motor running, add oil in a thin stream., blending until emulsified. Transfer dressing to a serving container, chill, covered until ready to serve.

Note:  Bagged spinach can be used but making the salad with fresh spinach makes such a difference.  


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