This quick and easy Spinach salad is a great answer for the question: What can I bring?
This recipe comes from my Aunt Vicky and has been a go-to for her for many a work and church potlucks. And even family dinners when I go back to visit. Its versatility is what makes it a main stay. Tweak the toppings to the season or personal tastes and it’s guaranteed to make waves.
My personal favorite combination is strawberries, slivered almonds and no bacon nor eggs. It just makes the perfect combination for a side dish that will match nearly anything that can be served. I also like to add a sharp cheese, like blue cheese, for a bit of funkiness if I’m making this for myself.
Spinach Salad
Ingredients
Salad
- Red onion sliced thin
- Bacon fried crisp
- 1 bag spinach cleaned
- 2 hard boil eggs
Seasonal Alterations
- Strawberries
- Blueberries
- Mandarin oranges
- Walnuts
- Almonds
Dressing
- ⅓ c salad oil
- ⅔ c apple cider vinegar
- ¾ c sugar
- 1 t salt & pepper
Instructions
- Clean spinach and shake dry. Layer ingredients into a serving bowl.
- In a separate bowl (or mason jar) mix dressing ingredients. Refrigerate until ready to serve. Shake dressing and drizzle on top; serve.
If you’re choosing to take this spinach salad as a potluck dish, I highly recommend not putting the dressing on until you are ready to serve. Traveling with this salad is just as easy; it’s all in how you build it. I prefer to build it in layers, as I state in the directions. Simply layer the ingredients in a bowl with a sturdy lid and ample headspace. Don’t worry if the ingredients get jumbled on the ride! It is easiest to shake the salad to mix it.
