Wednesday, April 24, 2013

Super Spinach Salad with Warm Maple Dijon Dressing

I'd forgotten about this salad. 

A long, long time ago when SPH and I still lived in Virginia, our good friends Dan and Lee served a version of this salad at one of our Supper Club dinners.  Oh, was it good...

Last night I was driving home from picking R up from piano lessons.  I'd already planned a spinach salad for dinner when , into my head popped this recipe.  I found it in my old recipe binder and altered our dinner plans a wee bit.

It was so good, the boys loved it (my theory?  the maple syrup in the dressing) and since I am excited to share it with you, I did an impromptu photo shoot as I made it for my lunch earlier today.

You can alter this recipe and omit the bacon so it will be vegetarian/vegan, or add a cheese if that floats your boat.  You can certainly use other greens, and since the dressing is warm, it would work great with firmer greens like kale or swiss chard, as they will wilt a wee bit. 

Don't worry so much about using the exact vegetables in the salad, as you can alter them to your heart's content, but do, do, do try this dressing!

Super Spinach Salad with Warm Maple Dijon Dressing

10-12 ounces baby spinach, chopped
1 small red onion, sliced
1 red pepper, diced
1 avocado, diced
1 - 15 ounce can Great Northern beans, drained and rinsed
6 slices cooked bacon, chopped
1/4 cup pure maple syrup
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
3 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Chop the spinach and vegetables. 

Cook the bacon and slice or crumble.  Place the drained beans in a microwave safe dish and heat on high for 1 minute to warm. 

Arrange the spinach in each bowl, topping with bacon and beans.

In a microwave safe container, such as a glass pyrex, combine the maple syrup, dijon mustard, olive oil, vinegar, salt and pepper.  Stir well.  Cook on high for 1 minute and stir again.

Add the remaining vegetables.  Pour approximately 1-2 tablespoons of dressing over each salad.


Serves 6 as a main-dish salad, 8-10 as a side salad.

Life is sweet,


Renee said...

I made this salad this week and I almost ate the entire thing by myself! I will be making this a lot.

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