Spinach Salad Recipe with Bacon (Spinach Salad Dressing)

Adapted from https://www.thecookierookie.com/spinach-salad-recipe-with-spinach-salad-dressing/

Servings: 6

INGREDIENTS

For the Spinach Salad:

1 pound thin-sliced bacon cooked crisp and crumbled
8 ounces fresh baby spinach leaves trimmed of stems
1 cup sliced button mushrooms
½ small red onion thinly sliced
4-6 hard boiled eggs peeled & thinly sliced
Kosher salt & freshly ground black pepper
1-2 cups croutons homemade or store bought (see link for homemade)
1½ cups sliced fresh tomatoes

Optional Ingredients:

Crumbled or shredded cheese
Honey Roasted Pecans

Chopped celery
Frozen baby peas

For the Spinach Salad Dressing:

½ cup canola oil
3 tablespoons cider vinegar
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon ground mustard
½ teaspoon granulated toasted onion
4 teaspoons dark brown sugar
4 teaspoons mild molasses
1 tablespoon fresh lemon juice

2 teaspoons dried parsley or 1 tablespoon finely chopped fresh

STEPS

For the Spinach Salad:

1) Add all ingredients (except croutons tomatoes) in a large serving bowl and keep refrigerated.

2) When ready to serve, add croutons and tomatoes, and toss gently with just enough dressing to very lightly coat the salad ingredients. (If making 1 day ahead, see *Note below.)

3) Serve immediately and enjoy!

For the Spinach Salad Dressing:

1) Whisk all ingredients together and refrigerate, in an airtight container, at least 2 hours before serving. (The dressing tastes even better if allowed to refrigerate overnight.)

2) Whisk well before using.


NOTES

Alternate instructions for the dressing: Add all to a blender and mix until fully incorporated, about 1 minute.

To make the salad 1 day ahead: Prepare and refrigerate all salad ingredients and dressing separately. When ready to serve, place ingredients in a large serving bowl and add just enough dressing. Toss gently and serve.

Salad Dressing yield: about ¾ cup dressing