This spinach salad is delicious, healthy, and vibrant. It’s one of the most requested salads that I bring to potlucks, so I make this salad often. This beautiful salad will look great on your holiday dinner table. For a great-tasting vinaigrette, try using good-quality balsamic vinegar, olive oil, and mustard. If you want to add a unique flavor to your vinaigrette, you can also try truffle balsamic vinegar.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Cook the bacon until crisp and set aside.
- Step 2
Saute sliced bell pepper and red onion briefly in oil until just softened, then cool slightly.
- Step 3
Whisk olive oil, balsamic vinegar, optional shallot, garlic, Dijon mustard, honey, salt, and pepper into a vinaigrette.
- Step 4
Arrange spinach with the sauteed vegetables, candied nuts, cheese, and crumbled bacon.
- Step 5
Drizzle with vinaigrette, toss gently, and serve.
- Calories:511 kcal26%
- Protein:11 g22%
- Carbohydrates:17 g7%
- Sugar:5 g10%
- Salt:0.3 g5%
- Energy:2138 kJ26%
- Fat:44 g69%
Spinach Salad is a Delights of Culinaria recipe built around Baby Spinach, Bell Pepper, Red Onion. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as salad and yields about 6 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
