Spinach salad, when made in the classic steak house style, is loaded with tender spinach, fresh mushrooms, sliced onion, crisp bacon, and hard boiled eggs. A warm bacon vinaigrette is drizzled over the top, creating a delicious and healthy meal.
I don’t eat nearly as much salad in the winter as I do in the summer. When it’s hot, I can eat a salad every day, but in the winter, not so much. I think winter salads definitely have a different feel to them.
Spinach Salad is one of those old fashioned salads that used to be on every menu, in every restaurant, in the 70’s. But you hardly ever see them anymore.
Spinach salad reminds me of my dad. After my parents got divorced, I’d spend every other weekend with him. On Friday nights, he’d take my brother and me to the local steak house for dinner. Dad and I would each have a spinach salad and an artichoke with hollandaise sauce. Billy would always order a steak. Another winter salad I love has beets, oranges, and goat cheese on it.
The key to creating a delicious salad lies in the quality of the ingredients. Always use the freshest produce you can find, especially when it involves spinach. As it ages, spinach develops a rancid smell, and even before that, it gets wilted and flimsy. Neither of those are what you want in your spinach salad.
Enjoy your spinach salad!
- Spinach Salad based on Alton Brown's recipe
- 8 ounces baby spinach
- 2 hard boiled eggs
- 8 pieces thick-sliced bacon chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- mushrooms sliced (however many you want)
- 1 small red onion very thinly sliced
- toasted sunflower seeds my addition...I like the crunch!
- Fry the bacon and drain on a paper towel, reserving 3 tablespoons of the fat. Crumble the bacon and set aside.
- Heat the fat in a saucepan low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with kosher salt and black pepper.
- Add the mushrooms and the onion to the spinach and toss.
- Add the warm dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Sprinkle with sunflower seeds. Season with pepper, as desired. Serve immediately.