This is my favourite spinach salad.
I particularly love the garlicky dressing, which I've used on other salads in the past too...mmm. It's a Best of Bridge recipe that my mom has been serving since I was a kid. I hope she never stops.
This blog post comes from a previous post about a bacon-themed supper club night that The Hubby and I did with some friends. I want it to be that night again right now. If you want to read the full blog post about Bacon Night, click here to go back to that page. Otherwise, enjoy...
Spinach Salad with Bacon, Egg, and Mushrooms
Makes: 4 - 6 servings
Ingredients
DRESSING
- 1 garlic clove, minced
- 2 tbsp. cider vinegar or red wine vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. dry mustard
- 1/2 tsp freshly ground pepper
- 1/4 cup salad oil
SALAD
- 8 cups baby spinach, stems removed
- 3 hard-cooked eggs, sliced or grated
- 8 slices bacon, cooked and crumbled
- 4 green onions, finely sliced
- fresh mushrooms, sliced
In a jar or other container with a lid, mix together all of the dressing ingredients, shake well, and refrigerate for an hour or longer (or use right away). In a salad bowl, combine the spinach, eggs, bacon, green onions, and mushrooms, and toss with dressing.
Recipe Source: The Best of Bridge (and my mom)
Hi Megan, I just wanted to say thank you for posting this. My Mom used to make this all the time and I wanted to make it for a barbecue tomorrow but I don't have the recipe. My Mom passed away last year and all her recipe books were gone when I got to Calgary to arrange her funeral. I was going to bring that actual cookbook home. Value your time with your Mom and give her a hug for me since my Mom isn't around any more!
ReplyDeleteRegards,
Jack
Isn't it funny/great how food can conjure up memories of loved ones? I'm so glad that you found this recipe here! The Best of Bridge cookbooks were the source of most of our dinners when I was growing up. I appreciate every moment with my mom and will give her a hug for you. Thanks for commenting Jack! Happy holidays. :)
DeleteThe book also adds chopped cauliflower
ReplyDeleteThank you for mentioning the cauliflower. I ate this salad countless times during my childhood and was looking for the recipe for a potluck. I recall slicing the mushrooms and California cauliflower thinly, but thick enough to remain as trees.
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This recipe looks amazing! I appreciate how well you've explained the steps, making them easy to follow. Cooking brings people together, just like acts of generosity do. At Sundas Foundation, we witness the power of kindness every day, as we connect blood donors in Lahore with patients in need. Many people, especially Thalassemia and Hemophilia patients, rely on regular blood donations to survive. If anyone is interested in making a real difference, consider donating blood—it can save a life! Thanks for sharing this great recipe, and I hope more people also spread awareness about blood donation.
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