This is a continuation of a series of posts that I started last week of recipes from a dinner we hosted over the weekend. For the back story, click here. We served Hot Beefy Mushroom Dip, French Onion Soup, this Spinach Salad, Chicken Pot Pie and Fudge Pie.
This is the Spinach Salad we served with our meal. It’s a favorite on so many levels. For starters, BACON is involved! Who doesn’t love bacon! When I fix the bacon for this salad, I have to fix a couple extra pieces for snacking. It’s a must! Of course spinach is the base of the salad. Spinach is full of nutrients and has a mild flavor which turns this into a healthy salad. Right? This salad traditionally has bacon, boiled eggs and onions on it. We’re not much for raw onions on salads, so I always leave those off. Just for my own twist, I added some dried cranberries and sliced almonds. The cranberries give it a bit of sweetness and the almonds gives it a little more crunch with the bacon.
The salad dressing alone can be used on any salad, but it really compliments this salad combination. It is an oil, vinegar and mustard base with a bit of sweetness and is made in your blender. So, perfect for this salad and yet so easy.
Here’s how I make the salad dressing.
Spinach Salad Dressing
In the bowl of the blender, add the sliced shallot, vinegar, sugar, yellow mustard, celery seeds, salt and pepper.
Pour in the vegetable oil.
Blend on high until it’s all combined and the shallot is pulverized. You don’t want any onion chunks in the dressing. Super easy! And it will keep in your refrigerator for a week. This will make about 2 cups.
When putting the salad together, I find it best to mix in the salad dressing with the spinach first. For a 4.5 ounce container of fresh spinach, start with about 1/2 cup of dressing and gently mix to coat all of the spinach. Add more to suit your taste.
Then top it with the chopped bacon, eggs, dried cranberries and sliced almonds. Gently toss again. Pour the extra salad dressing into a carafe or pint jar and set on the table in case others want more on their salad. It’s easier to add than take away!
To make this a dinner in itself, add some sliced chicken breast, grilled salmon or even a good ole’ sliced steak.
For perfect hard boiled eggs: In a pot, add the eggs, then enough cold water to cover the eggs by an inch. Place on the stove, turn on the burner to medium-high and bring to a rolling boil. Boil 2 minutes. Turn off burner and let stand, covered, for 15 minutes. Drain off hot water and run cold water over the eggs and add ice to cool down the eggs.
What is your favorite homemade salad dressing?
Here’s the printer friendly recipe.