Our Favorite Spinach Salad with Poppy Seed Dressing
1 batch of Red Wine Vinegar Poppy Seed Dressing
5-6 boiled eggs
½ lb baby spinach (we used triple washed organic)
1 (2.5 oz) package fully cooked bacon, or approximately 10 slices cooked and drained
¾ lb red grapes, rinsed and drained (approximately 2 cups)
½ medium red or purple onion, thinly sliced
½ cup pecans, chopped
Make a batch of our Red Wine Vinegar Poppy Seed Dressing and allow it to chill in the fridge for ½ hour.
Boil and chop the eggs.
While the eggs are cooking: Wash the spinach (if not pre-washed), cook and drain the bacon, rinse and drain the grapes, thinly slice the onion and chop the pecans.
To plate the salad: Start with a generous handful of spinach, then evenly divide the other ingredients between the plates. Drizzle the salad with the poppy seed dressing and serve cold.
Our family has had a love affair with this amazing salad for many years because of the combination of sweet and savory ingredients and our delicious red wine vinegar poppy seed dressing.
Tuesday, November 3, 2015 - 4:38pm