How to Make Spinach Salad

The basic spinach salad remains a favorite, with updated versions adding "specialty" mushrooms and cauliflower or sliced strawberries and poppy seeds. The key to making any version is to start with fresh, young, tender spinach leaves. This recipe serves 2 as a main dish or 4 as an appetizer.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 pound fresh spinach, stems trimmed, rinsed and patted dry
• 4 green onions, cleaned, trimmed, and coarsely chopped
• 1/4 pound bacon, cooked crisp, drained and crumbled
• 2 hard cooked eggs, sliced
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons whole grain mustard
• Salt and freshly ground black pepper to taste
• Eggs
• Pepper
• Salt
• Olive Oil
• Spinach
• Onions
• Garlic
• Salad bowl
• Balsamic vinegar
• Green onions
• Bacon
• Mustard

1. Tear the spinach into bite-size pieces.
2. Place spinach and onions in a large salad bowl.
3. Whisk together garlic, vinegar, oil, mustard and salt and pepper in a small bowl to make dressing.
4. Pour the dressing over the salad just before serving and toss to coat.
5. Sprinkle bacon over the salad and top with egg slices.

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