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I love this Spinach Salad and Vinegar Dressing. It has just the right amount sweetness and seasoning. Bacon. Boiled Eggs. Mushrooms. and Carrots. Plus Croutons.

Here’s a delicious recipe for Spinach Salad with Vinegar Dressing that came from my Aunt Ruth.

I love this dressing. It has just the right amount sweetness and seasoning. And it goes perfectly with the spinach salad and toppings.

Bacon. Boiled Eggs. Mushrooms. and Carrots. Plus Croutons. Homemade, if possible. See my Homemade Sourdough Crouton Recipe Here.

Ingredients for Spinach Salad with Vinegar Dressing

For the Dressing:

extra-virgin olive oil
sugar
red wine vinegar
celery seed
dried minced onion
kosher salt
dry mustard
paprika

For the Salad:

baby spinach
button mushrooms
bacon
boiled eggs
carrot
croutons

Instructions for this Dressing and Salad

In a glass measuring cup, mix together olive oil, sugar, red wine vinegar, celery seed, minced onion, dried mustard, paprika, and salt. Pour into a medium cruet with a tight fitting lid. Set aside until ready to use. Shake well before using.

To prepare the spinach salad, cook bacon and boil eggs. To slice the egg and mushrooms you may opt to use an egg slicer instead of a knife. I find the little gadgets most handy, but you decide.

To julienne the carrots, you will want to use a sharp knife. I like using my Santoku knife for this job.

In a large bowl, combine spinach, mushrooms, carrots, bacon, boiled eggs, and croutons. Toss well. Right before serving, drizzle dressing over salad. Toss to coat. Sprinkle with freshly ground black pepper as desired. Makes 6-8 servings.

Be sure to use a vinaigrette bottle or cruet for the dressing. Or even a small creamer works well and will give your table that added special touch.

Serve this salad with Honey-Glazed Grilled Chicken Thighs, Grilled Pork Chops, or Sirloin Steak.

For a wine to serve with this salad, I recommend Chateau Ste. Michele Riesling from Washington’s Colombia Valley.

See more Salad Recipes Here.

Spinach Salad with Vinegar Dressing

Here's a delicious recipe I received from my Aunt Ruth. I love this vinegar dressing. Try it this weekend!

Prep Time 30

Total Time 30

Serving Size 6

Equipment

Glass Measuring Cups

Cruet Bottle

Egg Slicer

Santoku Knife

Ingredients

Vinegar Dressing:

1/2 cup Extra Virgin olive oil
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon celery seed
1/2 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon kosher salt.

Salad:

5 slices bacon cooked and crumbled
4 large boiled eggs peeled and sliced
6-8 cups baby spinach torn
6 whole button mushrooms sliced
1 large carrot peeled and julienned
croutons See my Recipe Here
freshly ground black pepper

Instructions

In a glass measuring cup, mix together olive oil, sugar, red wine vinegar, celery seed, minced onion, dried mustard, paprika, and salt. Pour into a medium cruet with a tight fitting lid. Set aside until ready to use. Shake well before using.
To prepare the spinach salad, cook bacon and boil eggs. Slice eggs, mushrooms, and carrots as directed.
In a large bowl, combine spinach, mushrooms, carrots, bacon, boiled eggs, and croutons. Toss well. Right before serving, drizzle dressing over salad. Toss to coat. Sprinkle with freshly ground black pepper as desired. Makes 6-8 servings.