This is a print preview of "Spinach Salad Supreme for One...or More" recipe.

Spinach Salad Supreme for One...or More Recipe
by Salad Foodie

Spinach Salad Supreme for One...or More

I can't go very long before indulging my yen for spinach salad. Problem is, a recipe for 8 servings is too much. So the solution was to make up the recipe with ingredients stored salad bar style and ready to select, combine and dress. They will keep chilled several days like this, ready to go. One photo shows the separate ingredients as they will be stored. Another shows the salad dished up. I don't make the dressing up as the recipe indicates below. Instead I season the individual salad serving with salt and pepper, then drizzle with oil and vinegar to taste. The original recipe used 1 tablespoon of bacon drippings in addition to the olive oil, but I use just the olive oil, and I opt for turkey bacon rather than pork. So make the whole recipe for serving at once, or prepare and chill ingredients for individual servings. Your choice!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 4 slices bacon
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground pepper to taste
  • 1 pound raw baby spinach, washed & well drained (or use 16 ounce container of pre-washed)
  • 3 hard cooked eggs, peeled and sliced
  • 1 small red or white onion, peeled, cut into rings
  • 4 ounces sliced fresh mushrooms, about 1 1/2 cups
  • 1/3 cup freshly grated Parmesan cheese
  • Garlic croutons to taste

Directions

  1. Cook bacon crisp; drain, (optional: reserve 1 tablespoon of drippings.) Crumble bacon and set aside.
  2. In small jar, combine optional tablespoon of bacon drippings, the olive oil, vinegar, salt and pepper. Shake and set aside.
  3. Place spinach, eggs, onions, mushrooms and bacon crumbles in large serving bowl.
  4. Pour dressing over salad and toss well.
  5. Top with Parmesan cheese and croutons.