Classic Spinach Salad
Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
Published by Stewart, Tabori & Chang
A tasty salad for luncheons or dinner.
NotesAlthough less than one percent of eggs have been found to harbor salmonella, all raw animal foods pose the risk of salmonella food poisoning. The stakes are higher for people who are pregnant, elderly, very young, or with compromised immune systems. These individuals should avoid raw and undercooked animal foods.
Serves4 to 6
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, side dish
Dietary Considerationdiabetic, gluten-free, halal, kosher, low carb, peanut free, soy free
Taste and Texturecrisp, garlicky, nutty, salty, savory, sharp, tangy, tart
Type of Dishfirst course salad, salad
- ¼ cup olive oil
- ¼ teaspoon garlic salt
- 1/3 cup lemon juice
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ½ cup grated Parmesan cheese
- 1 egg lightly beaten
- 8 to 10 ounces fresh spinach (1 bunch), cleaned and torn into bite-sized pieces
- 1 medium red onion, sliced into thin rings
- ¼ pound fresh mushrooms, sliced
- 1 large avocado, sliced lengthwise (sprinkle with 1 teaspoon lemon juice)
- 2 hard-cooked eggs, coarsely chopped
- ½ cup lightly toasted slivered almonds (toss them in a skillet over high heat)
- Freshly ground black pepper
To make the dressing, combine the oil, garlic salt, lemon juice, salt, Worcestershire, Parmesan, and egg in a small bowl until well mixed. Transfer to an airtight container, and refrigerate for up to 3 days.
To make the salad, combine the spinach, onion, and mushrooms in a large bowl, tossing gently to mix. Transfer to an airtight container, or cover tightly with plastic wrap, and refrigerate for 2 to 8 hours.
Remove the dressing and the spinach mixture from the refrigerator. Shake the dressing until thoroughly combined. Toss salad with the dressing in a large serving bowl, and top with the avocado slices, eggs, and toasted almonds. Season with pepper to taste.
2004 Ann and Scott Goodfellow