Simple Spinach Salad with Poppyseed Dressing
Submitted by bonnesaum
A vibrant spinach and leaf lettuce salad tossed with crispy bacon, chopped eggs, and a tangy-sweet poppy seed dressing. Perfect as a light meal or side dish, this salad balances fresh greens with savory and sweet flavors.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minChef Tips
- Washing Greens: Thoroughly wash spinach and lettuce to remove dirt or grit. Use a salad spinner to dry them completely, as wet greens dilute the dressing.
- Onion Juice: To make onion juice, grate a small onion and squeeze the pulp through cheesecloth or a fine mesh strainer. Alternatively, finely grate the onion and use 1 teaspoon of the pulp for a similar effect.
- Bacon: For even cooking, lay bacon in a single layer in a cold skillet before heating. Save the bacon grease for another use, like sautéing vegetables.
- Eggs: To hard-boil eggs, place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool before peeling.
- Dressing Storage: The dressing can be made ahead and stored in the refrigerator for up to 1 week. Shake or whisk before using, as it may separate.
- Avoiding Sogginess: Dress the salad just before serving to prevent the greens from wilting.
Optional Variations
- Add-Ins: Enhance the salad with sliced red onions, crumbled feta cheese, sliced mushrooms, or toasted nuts (like almonds or pecans) for extra flavor and texture.
- Fruit Twist: Add sliced strawberries or mandarin orange segments for a sweet contrast to the savory bacon and tangy dressing.
- Vegetarian Version: Omit the bacon and substitute with smoked tofu or crispy chickpeas for a similar texture.
- Greens Swap: Replace red leaf lettuce with romaine or mixed baby greens for a different flavor profile.
Ingredients
Dressing
Salad
Directions
- Prepare the Dressing: In a medium bowl or jar, whisk together the sugar, salt, dry mustard, onion juice, and apple cider vinegar until the sugar dissolves. Slowly drizzle in the vegetable oil while whisking continuously to emulsify the dressing. Stir in the poppy seeds. Cover and set aside at room temperature to let the flavors meld. (Alternatively, shake all ingredients in a sealed jar.)
- Prepare the Salad Components:
- Tear the red leaf lettuce and spinach into bite-sized pieces, removing any tough stems from the spinach. Place in a large salad bowl.
- Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Drain on paper towels, then crumble into small pieces (about ½-inch chunks).
- Peel and coarsely chop the hard-boiled eggs.
- Assemble the Salad: Add the crumbled bacon and chopped eggs to the bowl with the greens. Toss gently to combine.
- Dress and Serve: Drizzle the poppy seed dressing over the salad, starting with half the amount, and toss to coat. Add more dressing to taste. Serve immediately to maintain the greens’ freshness and bacon’s crispness.
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