Spinach salad with honey mustard vinaigrette is a fresh and balanced dish made with tender spinach leaves and a lightly sweet, tangy dressing. This spinach salad recipe combines the natural earthiness of spinach with a smooth honey mustard vinaigrette, creating a versatile salad that works well as a starter, side dish, or light meal. Simple, vibrant, and easy to prepare, it fits perfectly into everyday and seasonal menus.
Spinach Salad with Honey Mustard Vinaigrette
Print RecipeIngredients
- 3 Cup baby spinach leaves
- 10 Dekagram (dkg) bacon
- 1 Table spoon (tbsp) honey
- 2 Tea spoon (tsp) Dijon mustard
- 1 Table spoon (tbsp) extra virgin olive oil
- 2 Tea spoon (tsp) lemon juice
- 1 Peck salt
- 2 Piece roll
Instructions
This spinach salad with honey mustard vinaigrette quite simple to make it and tasty filling dinner idea. Omit the bacon to make it vegetarian just substitute chunks of roasted zucchini. I serve this salad as a main dish for lunch or dinner, with crusty roll cubes on the top. In a small jar with a teaspoon, combine all ingredients for the vinaigrette add honey, mustard, oil, lemon juice and a peck of salt. Shake vigorously to emulsify the dressing, and set aside. Wash the baby spinach drain well and set aside. Than cut into small cubes the bacon strips and toast in a pan until crispy. Optionally you can add cooked and drained bacon to the salad as well if you like it. Once the bacon crispy, remove from the pan, half the rolls and toast both side in the pan using the fat remained a!er the bacon. Cut the rolls into medium sized cubes a!er cooled down. In a medium sized glass bowl toss the spinach with the dressing, bacon and rolls and place on the plates. Serve at room temperature immediately, don’t store in refrigerator because bacon and rolls will lost its crispness.
