This spinach salad is a classic and one of my absolute favourites. Perfect as a side or served up in a big bowl for lunch or dinner. Either way it’s a hit!
This salad is sure to be an instant favourite. I give all credit to my mother in law for introducing me to this one. It’s the salad that shows up at every holiday and it’s the recipe that everyone is always asking for. This is her adaptation from the Best of Bridge cookbook.
This salad is also perfect as a main course and is staple in our house for an easy - healthy weeknight meal that serves 2-4. It’s best served right after it’s been mixed with the dressing but don’t worry, you probably won’t have any left over anyways!
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 2 - 4
8 cups spinach
1 cup cauliflower
2 green onions
6 strips of bacon
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp garlic salt
1 tsp sugar
1 tsp dry mustard
1/2 tsp black pepper
Place 3 eggs in a small saucepan, cover with cold water and bring to a boil. Once boiling reduce heat to low and cook 10 min. Remove from heat, drain water and allow eggs to cool before peeling + slicing.
Slice bacon into 1/2 inch strips and in a small frying pan cook until crispy. Drain on paper towel and set aside.
Place washed spinach in a large bowl. Mix in thinly sliced mushrooms, cauliflower + green onions, bacon and eggs.
In a small bowl whisk together olive oil, red wine vinegar, garlic salt, sugar, dry mustard + black pepper. Pour over your salad, mix well + serve immediately.