Spinach Salad

Spinach Salad

This is a delicious main-dish salad.  For a refreshing side-dish salad, simply reduce the portions and omit the egg and bacon.  This salad pairs very well with roast chicken or a thick grilled pork or veal chop. 



2 Hard Boiled Eggs (Peeled)

3 Pounds Flat Leaf or Baby Spinach

6 Diced White Mushrooms

6 Strips Crumbled Bacon

6 Slivered Green Onions

1 Sliced Green Apple

10 Toasted Whole Pecans

1 Cup Garlic Croutons



1 Tablespoon Honey Dijon Mustard

1 Minced Garlic Clove

1 Tablespoon Minced Fresh Dill

1 1/2 Tablespoons Fresh Lemon Juice

6 Tablespoons Olive Oil

1 Tablespoon Heavy Cream


In a large mixing bowl, whisk the dressing ingredients together until nice and creamy.  Press the egg yolks through a fine mesh strainer and finely chop the egg whites.  Keep the egg yolks and the egg whites separate.  Set aside.  Add the spinach and mushrooms to the salad bowl and toss well to coat.  Divide among 4 serving bowls.  Sprinkle the egg whites, bacon, green onions and egg yolks around the top of the salad.  Arrange the apple slices around the outside of the salad and layer several of the apple slices with the toasted pecans.  Top with croutons.  Pass around the dressing for everyone to help themselves.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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