Spinach Salad with Snappy Dressing
I have never been able to eat cooked spinach served as a vegetable. I don't mind it in lasagna, as a souffle, in pasta...just not as a pile of green twisted stuff on my plate! I do, however, love fresh spinach. I enjoy a wilted spinach salad or just a fresh spinach salad. Today is about a fresh spinach salad with a snappy dressing! The combination of flavors in the dressing keeps me coming back for more. I think it is the dash of Tabasco combined with vinegar and garlic. Whatever it is, it is a hit. I have guests who request this spinach salad and dressing. That is a very nice compliment!
The basic spinach salad can be adjusted to meet your taste by adding or subtracting ingredients.
Salad
Serves 4-6
1 bag baby spinach
8 slices lean bacon, fried crisp and crumbled
2 hard-cooked eggs, chopped
4 green onions, sliced, include both white and tender green tops
1 cup sliced mushrooms
Snappy Dressing
Yield: 1/2 cup
1/3 cup vegetable oil
2 Tbsp cider vinegar
1 clove garlic, crushed
1/2 tsp Tabasco
1/2 tsp dried mustard
1/2 tsp paprika
1/2 tsp salt
Fresh ground pepper to taste
Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Refrigerate until chilled. Shake well before using.
PRINTABLE RECIPE
Variations:
Add sliced water chestnuts and omit mushrooms.
Use red onion instead of green onion.
Add 1/4 cup shredded parmesan cheese.
The basic spinach salad can be adjusted to meet your taste by adding or subtracting ingredients.
Spinach Salad with Snappy Dressing
adapted from Pacific Fresh
Salad
Serves 4-6
1 bag baby spinach
8 slices lean bacon, fried crisp and crumbled
2 hard-cooked eggs, chopped
4 green onions, sliced, include both white and tender green tops
1 cup sliced mushrooms
Snappy Dressing
Yield: 1/2 cup
1/3 cup vegetable oil
2 Tbsp cider vinegar
1 clove garlic, crushed
1/2 tsp Tabasco
1/2 tsp dried mustard
1/2 tsp paprika
1/2 tsp salt
Fresh ground pepper to taste
Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Refrigerate until chilled. Shake well before using.
PRINTABLE RECIPE
Variations:
Add sliced water chestnuts and omit mushrooms.
Use red onion instead of green onion.
Add 1/4 cup shredded parmesan cheese.
This is always a perfect salad with a snappy dressing!
Kate,
ReplyDeleteThis looks wonderful. I will save this one. I like your deviled eyeballs, too.
Carol
What a great salad. I sometimes put Tabasco in my vinaigrette and it does make a difference. I suspect the paprika in yours adds a nice kick too.
ReplyDeleteI never thought of using water chestnuts. Great idea.
Sam
I see the Snap:) I know people that travel w/ Tabasco:)You eat well:)
ReplyDeleteThis looks like a wonderful, refreshing salad!
ReplyDeleteYummmmm........
I love salad dressings with mustard..
ReplyDeleteThis fresh salad looks wonderful. I always like the addition of hard boiled eggs in salads!
ReplyDeleteLuckily, I like spinach cooked AND fresh! I like your snappy dressing!
ReplyDeleteI like spinach every which way! And this is a great-looking salad. The first spinach salad I ever had was with a warm dressing; I can still taste it. But a little Tabasco would have taken it over the top!
ReplyDelete