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spinach bacon salad with spinach salad dressing in white bowl

Spinach Salad with Spinach Salad Dressing

Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 506kcal
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.
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For the Spinach Salad:

  • 1 pound thin-sliced bacon cooked crisp and crumbled
  • 8 ounces fresh baby spinach leaves trimmed of stems
  • 1 cup sliced button mushrooms
  • ½ small red onion thinly sliced
  • 4-6 hard boiled eggs peeled & thinly sliced
  • Kosher salt & freshly ground black pepper
  • 1-2 cups croutons homemade or store bought (see link for homemade)
  • cups sliced fresh tomatoes

Optional Ingredients:

  • Crumbled or shredded cheese
  • Honey Roasted Pecans
  • Chopped celery
  • Frozen baby peas

For the Spinach Salad Dressing:

  • ½ cup canola oil
  • 3 tablespoons cider vinegar
  • teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon granulated toasted onion
  • 4 teaspoons dark brown sugar
  • 4 teaspoons mild molasses
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried parsley or 1 tablespoon finely chopped fresh


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.


  • 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.
  • Salad Dressing yield: about ¾ cup dressing


Calories: 506kcal | Carbohydrates: 13g | Protein: 16g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 174mg | Sodium: 902mg | Potassium: 596mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4056IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 2mg