Emily's Spinach Salad

This spinach salad stands out from the usual leafy bowl thanks to a curry-spiked vinaigrette that pulls together red wine vinegar, soy sauce, lemon juice, and dry mustard into something unexpectedly bold.

The dressing comes together in a jar. Shake it up, let the flavors meld, and pour it over fresh torn spinach right before serving. That last-minute toss keeps the leaves crisp instead of wilted.

Crumbled bacon and sliced hard-boiled eggs on top give it enough heft to work as a light lunch on its own. The curry powder is subtle here, just enough warmth to make people ask “what’s in this dressing?" without overpowering the greens.

Pro Tips

• Make the dressing ahead. It actually improves after sitting in the fridge for a few hours as the curry and mustard bloom in the vinegar.
• Dry your spinach thoroughly. Wet leaves dilute the dressing and turn everything soggy. A salad spinner is your best friend here.
• Use seasoned pepper, not regular black pepper. The recipe calls for it specifically, and the blend of spices in seasoned pepper complements the curry in the dressing.
• Toss at the table. Pouring the dressing and tossing right before serving means the spinach stays perky through the whole meal.

Variations

• Swap soy sauce for tamari to make this gluten-free without losing that savory depth.
• Add sliced mushrooms and red onion rings for extra texture and a bit of bite.
• Try it with warm bacon dressing by heating the vinaigrette with the bacon drippings for a wilted spinach version.