There’s something about a classic spinach salad that never goes out of style. This vibrant and nutritious dish is a testament to the power of simple ingredients coming together to create a symphony of flavors. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is for you. It’s perfect for a light lunch, a dinner starter, or even a side dish for your next gathering. The homemade vinaigrette, made with pantry staples, elevates the salad to a new level of deliciousness. Not only is this salad visually appealing, but it’s also packed with essential nutrients. Join me as we delve into creating the perfect spinach salad that will impress your taste buds and nourish your body
Recipe Name: Classic Spinach Salad with Homemade Vinaigrette
Ingredients:
- 300g fresh spinach leaves, washed and dried
- 4 large eggs, hard-boiled and sliced
- 100g crispy bacon, chopped
- 1 red onion, thinly sliced
- 100g button mushrooms, thinly sliced
- 50g toasted walnuts, chopped
- 100g feta cheese, crumbled
- Salt and pepper to taste
For the Homemade Vinaigrette:
- 60ml extra virgin olive oil
- 30ml apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
Directions:
- Begin by preparing the homemade vinaigrette. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic until well combined—season with salt and pepper to taste. Set aside to let the flavors meld.
- Combine the fresh spinach leaves, sliced hard-boiled eggs, chopped crispy bacon, thinly sliced red onion, and sliced mushrooms in a large salad bowl.
- Drizzle the prepared vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Sprinkle the toasted walnuts and crumbled feta cheese over the top of the salad.
- Season with additional salt and pepper if needed, and give the salad one final toss before serving.
How to Prepare:
To ensure the freshest salad, preparing your ingredients properly is essential. Wash and dry the spinach leaves thoroughly to avoid a soggy salad. For the hard-boiled eggs, ensure they’re cooked to your liking – a firm yet creamy yolk is ideal for this salad. Crisp up the bacon in a pan or the oven until it’s golden brown and crunchy. Toasting the walnuts will bring out their nutty flavor and add a delightful crunch. Finally, slice the red onion and mushrooms as thinly as possible for a delicate texture.
Preparation Time: 20 minutes
Servings: 4
Cooking Time: 10 minutes (for the bacon and eggs)
Total Time: 30 minutes
Kcal: Approximately 350 per serving
Kitchen Equipment Needed:
- Large salad bowl
- Small mixing bowl
- Whisk
- Salad tongs or mixing spoons
- Cutting board
- Chef’s knife
- Pan for cooking bacon
- Pot for boiling eggs
- Toaster oven or pan for toasting walnuts
Storage:
Due to the delicate nature of the spinach leaves, leftover spinach salad is best enjoyed within a day. Store any leftovers in an airtight container in the refrigerator. It’s advisable to store the dressing separately and only dress the portion of the salad you plan to eat to prevent wilting.
Food or Drink Pairings:
This classic spinach salad pairs wonderfully with crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, consider a chilled glass of lemon-infused sparkling water. If serving as a starter, follow with a light pasta dish or grilled chicken for a complete meal.
Nutrition Facts:
Calories: 350 | Total Fat: 27g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 580mg | Total Carbohydrates: 12g | Dietary Fiber: 3g | Sugar: 6g | Protein: 17g
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