Classic Spinach Salad with Honey Dijon Vinaigrette
It’s a classic, but it’s not bland or boring… A Classic Spinach Salad with Honey Dijon Vinaigrette is nutrient and flavor packed with umami mushrooms, smoky bacon, and protein-rich hard-cooked egg. It’s going to be perfect alongside that leg of lamb (or honey baked ham) on your #SundaySupper table!
👩🏻🍳 Tamara Talks – About #SundaySupper and Recipe Inspiration.
We’ve been a #SundaySupper family from day one… long before social media and this movement. Set the technology (aka phones) aside, and enjoy cooking and eating a meal together.
I’m joining other talented food bloggers for this very special Easter event to bring you easy side dishes for your Easter table. You’re sure to find a few to round out your holiday menu, so don’t miss scrolling all the way to the bottom to check them out!
As I mentioned, Sundays and suppers were always a “thing” at Andersen casa. When our 4 boys were young, they were always in the kitchen with me. As they entered adult years, we fondly referred to “cigar Sunday” and “Sunday funday” – our nicknames for family time spent planning and executing a special menu, then eating, chatting, and playing board games.
This continued until our family became scattered to the “four winds” (south Texas, New Mexico, Arizona, Minnesota, and North Carolina). I do not exaggerate in saying it was the “glue” that held our family together, and still, our fondest memories involve time around the table.
This Classic Spinach Salad is so simple (and really not very “fancy”), but it’s been a regular on our dinner table for decades. I don’t even remember when I first started making it. I am somewhat known for my healthy salads like my Spring Vegetable Freekeh Salad and my Roasted Sweet Potato and Giant Corn Peruvian Salad (Solterito), but I can say honestly “the boys” would enthusiastically choose the spinach salad over either one…
Honey Dijon Vinaigrette
- sherry vinegar or other good vinegar
- fresh lemon juice, I love Meyer lemon juice!
- extra virgin olive oil
- shallot
- honey
- dijon mustard
- sea salt and fresh ground pepper
Spinach Salad
- spinach
- eggs
- meaty bacon
- crimini or button mushrooms
- red onion or shallots
- Hard boil your eggs – I often have them on hand, but cook them according to your favorite method – stove top or Instant Pot. (I often use my Instant Pot to do a full dozen!).
- Make the vinaigrette – Add all ingredients for the vinaigrette to a small blender. Process until very smooth. Check for seasoning and acidity level. If it’s too acidic, add a bit more honey and/or olive oil.
- Make the salad – Add the spinach, mushrooms, and crumbled bacon to a large salad bowl. Toss with about half of the vinaigrette. Slice the hard-boiled eggs, and arrange over top of the salad. Drizzle with the remaining vinaigrette.
- Enjoy!
My work flow goes like this: Put the eggs on to boil. Cook the bacon until crisp. Make the quick and easy Honey Dijon Vinaigrette. The ingredients just need a few pulses in a blender.
Slice and chop the remaining ingredients, then assemble. THAT. IS. ALL. Mark my words, your friends and family will love this Classic Spinach Salad with whatever marvelous main dish you choose!
- As I mentioned in the “Instructions” section, I do batch cook eggs. That means they’re ready to go, and this spinach salad is ready to go in short order!
- Does this salad keep? If you serve the dressing on the side, you can keep it in the refrigerator 1-2 days. If you dress it, it will be soggy. YUCK!
- Leftover vinaigrette will keep for a week in the refrigerator.
As Christ-followers, Easter is a major celebration. As I mentioned, our family is scattered, but we still find the time to enjoy an amazing meal around the table… After our Easter service at St. John’s Episcopal, Mark and I have the privilege of joining with fellow-congregants. It promises to be a special time. What (if anything) do you have planned?
Classic Spinach Salad with Honey Dijon Vinaigrette
It's a classic, but it's not bland or boring... A Classic Spinach Salad with Honey Dijon Vinaigrette is nutrient and flavor packed with umami mushrooms, smoky bacon, and protein-rich hard-cooked egg. It's going to be perfect on your #SundaySupper table!
Ingredients
Honey Dijon Vinaigrette
- 2 tablespoons sherry vinegar , (see notes)
- 2 tablespoons fresh lemon juice, I love Meyer lemon juice!
- 1/4 cup extra virgin olive oil
- 1 small shallot, cut into chunks
- 1 teaspoon honey, more or less to taste
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt, more or less to taste
- several grinds of pepper
Spinach Salad
- 8 ounces spinach, (see notes)
- 4 eggs, hard-boiled and cooled
- 4 slices thick, meaty bacon, cooked crisp and crumbled
- 8 ounces crimini or button mushrooms
- 1/2 small red onion or 2 shallots, sliced very thin
Instructions
- Add all ingredients for the vinaigrette to a small blender. Process until very smooth. Check for seasoning and acidity level. If it's too acidic, add a bit more honey and/or olive oil.
- Add the spinach, mushrooms, and crumbled bacon to a large salad bowl. Toss with about half of the vinaigrette.
- Slice the hard-boiled eggs, and arrange over top of the salad. Drizzle with the remaining vinaigrette. Enjoy!
Notes
You can substitute another good quality, smooth vinegar for the sherry vinegar such as champagne vinegar or good apple cider vinegar. Avoid harsh white vinegar or similar.
The amount of spinach is totally up to you. We love spinach, and to serve four, I use most of a 10 ounce tub (so I specified 8 ounces). That may look like way too much, so back off a bit if you prefer less spinach.
Macronutrients (approximation from MyFitnessPal.com): 247 calories; 9 g protein; 5 g carbohydrates; 22 g fat. Note: This vinaigrette is a generous amount per person. If you're counting calories, just cut back a bit!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Ninja Personal Blender for Shakes, Smoothies, Food Prep, and Frozen Blending with 700-Watt Base and (2) 16-Ounce Cups with Spout Lids (QB3001SS) -
Columela Sherry Vinegar (Solera 3) Reserva, 12-Ounce -
Pepper Grinder or Salt Shaker for Professional Chef - Best Spice Mill with Brushed Stainless Steel, Special Mark, Ceramic Blades and Adjustable Coarseness
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 137Total Fat: 22gCarbohydrates: 5gProtein: 9g
💐 Easy Easter Side Dishes
Enticingly Easy Sides
- Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
- Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
- Mushroom Couscous by Cindy’s Recipes and Writings
- Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
- Roasted Asparagus with Parmesan by Cooking Chat
- Buttered Rosemary Dinner Rolls by From the Bookshelf
- Skillet Green Beans with Citrus by Gourmet Everyday
- Tallow Roasted Vegetables by Pies and Plots
Scrumptious Salad Sides
- Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
- Easy Spinach Salad with Bacon, Eggs and Tomatoes by That Skinny Chick Can Bake
- Mustard and Egg Potato Salad by Palatable Pastime
- Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
- Springtime Pasta Salad by Tara’s Multicultural Table
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Disclaimer: I may receive monetary and/or product compensation in the process of developing recipes and bringing them to you. I will never promote a supplier or product I do not enthusiastically support! This helps to offset the costs of my blog. 🙂
Is there supposed to be (olive?) oil in this dressing??
Yes Jonathan! Wow. Even with my husband proofreading, we both managed to miss it. I’m amending the recipe to include 1/4 cup of olive oil, and thanks so much for calling my attention to the omission! I apologize.
A tasty and hearty salad! The dressing is similar to one I make, though I use maple syrup rather than honey for the sweetness.
It is hearty for sure, and always a welcome addition to the table. And I do love maple syrup in salad dressings too!
This is one of my favorite salads! We used to make it often growing up. I will definitely try this honey dijon version. Yum!
I think that some version of this classic spinach salad is older than I am!
Your vinaigrette sounds wonderful! I’m going to try it on my next spinach salad!
Thanks Liz! It is a versatile dressing, and not limited to this specific salad…