This delicious spinach salad recipe is loaded with texture and flavor and finished with a sweet and tangy dressing. Hearty enough to serve as a main, it's easy and quick to make.
1-2cupscroutonshomemade or store bought (see link for homemade)
1½cupssliced fresh tomatoes
Optional Ingredients:
Crumbled or shredded cheese
Honey Roasted Pecans
Chopped celery
Frozen baby peas
For the Spinach Salad Dressing:
½cupcanola oil
3tablespoonscider vinegar
1¼teaspoonskosher salt
½teaspoonground black pepper
½teaspoonground mustard
½teaspoongranulated toasted onion
4teaspoonsdark brown sugar
4teaspoonsmild molasses
1tablespoonfresh lemon juice
2teaspoonsdried parsley or 1 tablespoon finely chopped fresh
Instructions
For the Spinach Salad:
Add all ingredients (except croutons tomatoes) in a large serving bowl and keep refrigerated.
When ready to serve, add croutons and tomatoes, and toss gently with just enough dressing to very lightly coat the salad ingredients. (If making 1 day ahead, see *Note below.)
Serve immediately and enjoy!
For the Spinach Salad Dressing:
Whisk all ingredients together and refrigerate, in an airtight container, at least 2 hours before serving. (The dressing tastes even better if allowed to refrigerate overnight.)
Whisk well before using.
Notes
Alternate instructions for the dressing: Add all to a blender and mix until fully incorporated, about 1 minute.
To make the salad 1 day ahead: Prepare and refrigerate all salad ingredients and dressing separately. When ready to serve, place ingredients in a large serving bowl and add just enough dressing. Toss gently and serve.