Tuesday, 5 August 2014

Spinach Salad

I absolutely love this salad!! There they are a few ingredients that are a little different compared to other spinach salads. Firstly, this salad has bean sprouts and they add a nice crunchy freshness to the salad. I omit the eggs and add a avocado, but feel free to use chopped hard boiled eggs if you wish. The salad is topped with wonton strips for a crunchy crouton topping. I buy these wonton strips at Safeway and you can usually find them in the produce section in bags. The dressing is awesome and really brings this salad together. It has a hint of sweetness but not too much. My kids devour this salad whenever I make it. I often make this salad when I grow my own spinach but this salad can be made anytime of the year and experiment using a combination of spinach and other greens.


½ teaspoon Kosher salt

⅓ Cup white vinegar

⅓ Cup white sugar

½ teaspoon prepared mustard

¾ Cup light olive oil or vegetable oil

1 teaspoon poppy seeds

In a blender or food processor combine salt, vinegar, sugar and mustard.

While blender is running, slowly drizzle the oil into the vinegar mixture.

Stir in poppy seeds. Chill dressing until ready to use.

Salad Ingredients:

8 Cups of Spinach or spinach mixed with other greens of your choice

1 Cup sliced fresh mushrooms

½ Cup thinly sliced purple onion

2 Cups bean sprouts

1 Cup sliced cherry or grape tomatoes

½-¾ Cup bacon bits

1 Cup Monterey Jack cheese or Mozzarella, grated

1 Cup Wonton Strip croutons or croutons of your choice

1 sliced avocado or chopped hard boiled eggs.

On a large plate layer all the ingredients, starting with the spinach.

If you are using avocado slice and arrange over top salad just prior to serving.

Top with croutons just prior to serving and pour dressing over salad.

Print Recipe:Spinach Salad

In blender combine salt, sugar, vinegar and mustard.While blender is running, slowly pour in oil into the vinegar mixture. 

Stir in poppy seeds. Chill dressing until ready to use.

Scatter spinach over a large platter.

Top with onions and mushrooms.

Sprinkle bean sprouts over top.

Top with cheese and tomatoes.

Sprinkle bacon bits over top.

Wrap and place in fridge until ready to serve.

Just prior to serving top salad with avocado and wonton strips. Pour dressing over salad, toss and serve.

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