It’s spring and we will soon be experiencing all the new fresh greens popping up in our garden. Spinach and Kale are the first ones to come up and a salad is a great way to enjoy these greens. I thought I would share my favourite spinach salad recipe!
My spinach salad includes fresh baby spinach, shitake mushrooms and fresh local eggs. This spinach salad is extra satisfying, incredibly tasty and it is so rich in nutrients. It is a perfect choice to serve at your next brunch with family and friends.
Spinach Salad
Ingredients
Salad
- 1 green scallion (chopped finely)
- 1/2 green pepper (chopped)
- 1/4 onion (sliced thinley)
- 1/2 cup green olives (sliced)
- 1 cup shitake mushrooms (sliced)
- 2 cups spinach (chopped)
- 1 clove garlic (crushed)
- 3 eggs (hardboiled)
Salad Dressing
- 1/3 cup olive oil
- 1/3 cup lemon juice or apple cider vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon mayonnaise
- 1/2 teaspoon Herb de Provence
Instructions
- Hard boil the eggs and let them cool. Peel the eggs, slice in quarters and set them aside.
- Chop all the vegetables: Onion, green pepper, olives, mushrooms, garlic and spinach. Set aside.
- Prepare Salad Dressing: In a small jar add the olive oil, vinegar, mustard, mayonnaise, herbs, garlic, salt and pepper. Shake well till blended.
Assemble the Salad
- In a large salad bowl, add the chopped onion, pepper, olives and mix with 2 tablespoons of salad dressing.
- Top with mushrooms and spinach. Add another tablespoon of salad dressing and mix the entire salad together.
- Top the salad with sliced boiled eggs.
- Serve the salad with a crispy slice of toasted bread.
Notes
Optional:
Many spinach salad recipes add cooked bacon in them, but I prefer mine without and it is totally up to your preference.
I love Shitake mushrooms and they really make this salad special because they add a rich flavour and offer great texture to the salad.
Tried this recipe?Let us know how it was!
