Spinach Salad with Honey Mustard Dressing
Yield: 2-4 servings
Cook Time: 10 minutes
Tips: To save time, fresh raw or canned mushrooms may be used.
Suggestion: May be served as a salad side or main course.
Spinach Salad with Honey Mustard Dressing is a hearty spinach salad, filled with an assortment of flavorful ingredients. This spinach salad
features fresh spinach leaves tossed with sauteed mushrooms, thinly sliced red onions, hard-cooked eggs, bite-size chunks of avocado, feta cheese, and crisp bacon pieces (bacon is optional if you'd prefer to make this salad vegetarian style). These hearty salad ingredients are tossed with a light and tangy honey mustard dressing made with Dijon mustard, honey, freshly squeezed lemon juice and olive oil, giving this salad full and fabulous flavor. To top it all off, sunflower seeds are sprinkled over the top, giving this healthy salad added crunch as well as a healthy dose of protein. With all its wholesome and flavorful ingredients, this spinach salad can easily be served as a main course, perhaps with a side of bread; or works beautifully in smaller portions as a salad side.
Recipe▼
Ingredients
- Dressing
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1/3 cup lemon juice
- 3/4 olive oil
- 1/2 teaspoon salt
- Salad
- 1/2 bunch spinach, cleaned and stems removed
- 2-3 slices bacon, cooked
- 1 hardboiled egg
- 1/2 avocado, cut into bite-size pieces
- 1/2 small red onion, halved and thinly sliced
- 1/4 cup feta cheese
- 1/2 cup sautéed mushrooms (recipe follows)
- 1 tablespoon sunflower seeds
- Sautéed Mushrooms
- 1 lb. package fresh mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/8 teaspoon garlic salt
- 1/8 teaspoon lemon pepper
Directions
Dressing
In a small mixing bowl, combine all ingredients and whisk until well-blended. Set aside.
Salad
Trim stems off spinach (unless pre-trimmed), then clean and dry spinach. Add spinach leaves to a large mixing bowl. Add all salad ingredients (including sautéed mushrooms - recipe follows) and toss until well mixed. Drizzle about 1/4 cup of salad dressing over salad, then toss to see if you would prefer to add more dressing.
Sautéed Mushrooms
Clean 1 lb. mushrooms and slice into about 1/8" - 1/4" slices. In a large skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Heat butter and oil, then turn to low-medium. Add sliced mushrooms, wine, garlic salt and lemon pepper and sauté for about 5 minutes, turning mushrooms as necessary to sauté both sides. (Wine will evaporate during this process.). Turn mushrooms to lightly browned both sides. Remove from skillet after mushrooms are lightly browned.
In a small mixing bowl, combine all ingredients and whisk until well-blended. Set aside.
Salad
Trim stems off spinach (unless pre-trimmed), then clean and dry spinach. Add spinach leaves to a large mixing bowl. Add all salad ingredients (including sautéed mushrooms - recipe follows) and toss until well mixed. Drizzle about 1/4 cup of salad dressing over salad, then toss to see if you would prefer to add more dressing.
Sautéed Mushrooms
Clean 1 lb. mushrooms and slice into about 1/8" - 1/4" slices. In a large skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Heat butter and oil, then turn to low-medium. Add sliced mushrooms, wine, garlic salt and lemon pepper and sauté for about 5 minutes, turning mushrooms as necessary to sauté both sides. (Wine will evaporate during this process.). Turn mushrooms to lightly browned both sides. Remove from skillet after mushrooms are lightly browned.
