Saturday, January 1, 2011

Traditional Spinach Salad with Non-Traditional Dressing

Happy New Year!

Nick and I eat this quite often and that's, of course, because it's so good. I believe you'll agree!

Helpful to know: Choose mushrooms that are white and firm. To keep them fresh, store in a paper bag with the top loosely folded over. Place on a shelf in the refrigerator (not in the crisper) for 1-2 days. The amount of bacon you use is a matter of preference; about 1½ slices per salad seems to be just right. As with most salads, I prefer to toss just the greens with the dressing and then top each salad with the additional undressed ingredients.

Non-Traditional Spinach Salad Dressing

Apple Cider Celery Seed Dressing (see October 27, 2010 post)

Traditional Spinach Salad, undressed

8 generous handfuls baby spinach

8 medium mushrooms, sliced

8 hard-boiled eggs, room temperature, chopped

8-12 slices bacon, cooked until crisp

8 slices red onion, thinly sliced

In a large bowl, toss spinach with Non-Traditional Spinach Salad Dressing until lightly coated. Divide spinach evenly among 8 salad plates or shallow bowls. Top each salad with mushroom slices, chopped egg, bacon and red onion, distributing evenly. Serve any unused portion of Non-Traditional Spinach Salad Dressing (Apple Cider Celery Seed Dressing) buffet style. Yield: 8 servings.