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Emily's Spinach Salad

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Submitted by gchianes

Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

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.

Ingredients

158
CUP ML VEGETABLE OIL
¼ 59
2 10
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML PREPARED MUSTARD
dry
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
seasoned
¼ 1.3
TEASPOON ML GARLIC POWDER
10 289
OUNCES ML/G SPINACH
fresh, torn into bite-size pcs
5 5
SLICES SLICES BACON
cooked, crumbled
2 2
LARGE LARGE EGGS
hard cooked, sliced

Directions

Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside.

Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently.

Garnish with crumbled bacon and egg slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 282 92% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 488mg 20%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 4%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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