Spinach Salad Dressing
User Reviews
5.0
252 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 servings
-
Calories
290 kcal
-
Course
Salad, Condiments
-
Cuisine
American
Spinach Salad Dressing
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Sweet, creamy, and a little bit tangy, this Spinach Salad Dressing pairs perfectly with a crispy, fresh spinach salad!
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Ingredients
Dressing
- ⅓ cup vegetable oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons honey
- 1 clove garlic minced
- ¼ teaspoon black pepper
- ⅛ teaspoon salt or to taste
Salad
- 8 cups fresh spinach
- 2 hard boiled eggs sliced
- 8 lices Bacon cooked and crumbled
- 3 green onions sliced
- 2 to 3 white mushrooms sliced
- ¼ cup crumbled Feta cheese optional
Instructions
- Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
- Toss dressing with spinach just before serving.
- Add remaining ingredients on top of salad. Serve immediately.
Notes
- It is important to refrigerate at least 1 hour before serving.
- refrigerate at least 1 hour before serving.
- Keep spinach dressing refrigerated in a mason jar for 2-3 days. Just shake and serve!
Nutrition Information
Show Details
Calories
290
(15%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
87mg
(29%)
Sodium
385mg
(16%)
Potassium
340mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3935IU
(79%)
Vitamin C
13mg
(14%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290 | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 87mg | 29% |
| Sodium | 385mg | 16% |
| Potassium | 340mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3935IU | 79% |
| Vitamin C | 13mg | 14% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
252 reviews
Excellent
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