Spinach Salad with Lemon Dressing

The dressing here is what sets this spinach salad apart. Sour cream, lemon juice, vegetable oil, a raw garlic clove, sugar, paprika, salt, and pepper all go into the blender for 15 seconds. What comes out is a creamy, tangy, garlicky dressing that clings to every spinach leaf.

Blending the garlic raw into the dressing gives it a sharp, assertive bite. That single clove is potent when it’s fully pureed rather than just minced, so keep that in mind. If you prefer a gentler garlic presence, use half a clove or let the dressing sit in the fridge for an hour, which mellows the raw edge.

The sour cream and oil together create a dressing that’s rich enough to stand up to sturdy spinach leaves without being heavy. The lemon juice and its zest cut through that richness, and the paprika adds a warm, slightly smoky background note along with a pretty blush color.

Fresh, dry spinach is key. Wash it well to remove any grit, then spin or pat it thoroughly dry. Wet spinach dilutes the dressing on contact and makes the whole salad watery.

Chef Tips

• Toss the salad right before serving. This creamy dressing wilts spinach leaves faster than a vinaigrette would.
• Use fresh lemon juice and real lemon zest. The zest contributes aromatic oils that the juice alone can’t provide.
• A pound of fresh spinach looks like a mountain but wilts down considerably once dressed. Don’t skimp on the greens.

Variations

• Loaded version: Add sliced hard-boiled eggs, crumbled bacon, and thinly sliced red onion for a classic spinach salad with this lemon dressing.
• Herb boost: Blend fresh dill or chives into the dressing for an extra layer of flavor.