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Spinach Salad

When the Germans immigrated, they brought with them a spring salad of greens, bacon drippings and hard-boiled eggs. Although the history of spinach salad is hard to trace, this is the most commonly believed origin.
Serve family style or on 4 individual plates.
Print Recipe
Course Lunch, Main Course, Salad
Cuisine German, North American, Persian

Ingredients
  

Salad

  • 8 cups (110 gr) baby spinach
  • 2 hard boiled eggs
  • 4 thick slices bacon cooked and chopped
  • Fresh mushrooms if desired sliced

DRESSING

  • ¼ cup vegetable oil
  • 2 TBSP red wine vinegar
  • 1 tsp. dry mustard
  • ¼ tsp. minced garlic
  • ½ tsp. salt
  • ½ tsp pepper

Instructions
 

  • Mix dressing ingredients and set aside.
  • Place spinach on a platter or 4 individual plates. When serving family style, mix the spinach and dressing, then add grated egg and chopped bacon.
  • If making individual salads, drizzle 1 TBSP (+ a little) dressing and then grate ½ egg per individual serving. Garnish with one slice of bacon per plate.
  • *If desired, add some sliced fresh mushrooms before adding the dressing.

Notes

Sometimes Spinach Salad is the entire meal and other times, some grilled meat is alongside. The dressing and bacon is big, so generally we have red wine.  and sometimes that is tricky with the Red Wine Vinegar.
We’ve paired:
  • Carmen Gran Reserva 2019 Carmenere from Chile. A medium bodied fruit forward wine made from lesser known Carmenere grapes.
Keyword Bacon, Eggs, Olive Oil, Red Wine Vinegar, Spinach