For a printer friendly version of this recipe, click here.
This is a delicious main course salad. Makes a wonderful late spring or summer meal using locally grown spinach from a market or from your own garden. The lemony dressing really adds sparkle and if I have fresh tarragon I will chop a bit and scatter that on the salad too!
Makes 4 Servings
Fresh spinach for 4 people, about 6 cups, stems discarded; leaves washed & spun dry**
3 – 4 slices of double-smoked bacon, thickly sliced
5 – 6 mushrooms, thinly sliced
2 green onions, chopped fine or thinly sliced red onion
2 hardboiled eggs, sliced or chopped
½ cup Gruyere cheese, grated
Place spinach on 4 large plates. Top with remaining ingredients & serve with spinach salad dressing.
Makes approximately 1 ¼ cups
3 Tbsp. fresh lemon juice
1 Tbsp. tarragon vinegar
2 Tbsp. real mayonnaise, not low fat
½ – ¾ tsp. salt
1 tsp. Dijon mustard
¼ tsp. freshly ground black pepper
¼ tsp sugar
1 very small clove garlic, chopped
1 cup EVOO or a blend of ½ cup each canola and EVOO for a lighter taste
In a food processor blend all ingredients except EVOO until smooth. With motor running, add oil in a thin stream., blending until emulsified. Transfer dressing to a serving container & chill, covered until ready to serve.
** Bagged spinach can be used but making the salad with fresh spinach makes a much fresher tasting salad.