Our Favorite Spinach Salad with Poppy Seed Dressing
By: Heather Carter
Published: Tuesday, November 3, 2015 - 4:38pm

Ingredients




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

Preparation

1 Make a batch of our Red Wine Vinegar Poppy Seed Dressing and allow it to chill in the fridge for ½ hour. 2 Boil and chop the eggs. 3 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. 4 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.

About

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.