Description
A fresh and vibrant spinach salad featuring tender baby spinach, crisp cucumber, earthy cremini mushrooms, crumbled cooked bacon, and hard boiled eggs, all tossed in a tangy honey Dijon vinaigrette. Perfect for a quick, nutritious meal or a healthy side dish.
Ingredients
Salad Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Salad
- 8 cups baby spinach
- ½ English cucumber, sliced
- 8 cremini mushrooms, sliced
- 4 slices cooked bacon, crumbled
- 4 hard boiled eggs, quartered
Instructions
- Prepare the Dressing: In a bowl or a jar with a lid, combine extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper. Whisk well or shake until all ingredients are fully emulsified and the dressing is smooth. Set aside.
- Toss the Salad Base: In a large salad bowl, place the baby spinach, sliced English cucumber, and sliced cremini mushrooms. Pour the prepared dressing over the vegetables and toss gently to coat everything evenly without bruising the spinach.
- Add Protein and Serve: Add the crumbled cooked bacon and quartered hard boiled eggs on top of the tossed salad. Give a light toss if desired and serve immediately to enjoy the fresh textures and flavors.
Notes
- For best flavor, use fresh baby spinach and recently cooked bacon.
- Hard boil eggs in advance to save time.
- Adjust the honey amount in the dressing to balance sweetness to your taste.
- This salad is best served immediately to maintain crispness.
- Can be served as a light main or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
