Spinach Salad Dressing

A Spinach Salad is an absolute favourite! After all, it is so hearty and flavourful with the crunchy spinach leaves, the velvety eggs and yolk, the saltiness of the bacon and of course, the zippiness of a good Spinach Salad Dressing. Today’s recipe will share how I build my FAVOURITE Spinach Salad and whip up a terrific homemade dressing in mere minutes with only three ingredients! 

As a foodie dietitian, I am all about using simple ingredients to make delicious and nutritious meals. This recipe uses basic ingredients and is an effective way to veggie-boost this spring. Likewise, my Spinach Salad Dressing is uncomplicated yet scrumptious along with the flavourful toppings suggested below. My guests often go back for seconds or thirds and I’m sure you will too. Likewise, this salad side dish is ideal to serve at your next patio BBQ or to bring to those summer potlucks or cottage trips. 

A spinach salad dressing with only three ingredients? Read on for the recipe!

When is Local Food Week? 

Local Food Week starts the first Monday of June! So this Spinach Salad recipe is in celebration of the bounty of fresh, healthy food grown, produced and processed right here in Ontario. First, let’s take a moment to thank our dedicated farmers who work every day to grow and produce safe and nutritious food for all Ontarians. Thank you farmers!

You might be asking what can we get locally for this Spinach Salad? Well, we can take advantage of our Ontario eggs, which go from farm to grocery store in only 4 to 7 days. In fact, I always have two dozen eggs in my fridge for a nutritious, affordable and versatile protein. We can enjoy fresh, local spinach (May to October), and can even find local bacon, tomatoes and peppers. Just be sure to check where your food is coming from to ensure we are supporting our local farmers. Finally, be sure to show your love for Ontario farmers and their food using #loveONTfood across your social media networks.

Spinach Salad Dressing Ingredients Used: 

As you can see, my Spinach Salad dressing is super simple. It’s only three ingredients plus salt and pepper. 

Oil – Choose a neutral-tasting oil such as canola or avocado oil. 

Vinegar – White vinegar is my go-to but could also use red wine vinegar for this dressing. 

Garlic Powder adds flavour and dissolves in the vinaigrette. 

Kosher Salt and fresh ground pepper added to taste. 

Spinach Salad Mix-In Toppings:

Because spinach leaves are sturdy and thick, they serve as a great accompaniment for the wide variety of hearty additions. Here are my go-to must-haves! 

• Eggs – Provide richness, flavourful goodness and loaded with nutrition (more on that below!)
• Cherry Tomatoes – colour pop and soft texture
• Colourful Bell Peppers for a crunch factor
• Bacon – In my opinion, bacon is a must with spinach salads for the saltiness, savoury and crunch
• Other Additions: Avocado, mushrooms, nuts or seeds, cheese, fresh scallions, slices of apple or dried fruits (raisins, craisins, apricots)

Hard cooked eggs in my spinach salad adds a boost of choline, protein and creaminess too.

Are Eggs Nutritious?

Eggs are a nutritious wonder and all for only 70 calories and 6 grams of protein. As a dietitian, I recommend clients avoid skipping the yolk since this is where you get half the protein and most of the nutrition! As well, the myth of cholesterol in foods has been debunked, which has thankfully liberated this once-villainized food and instead highlighted eggs as a heart healthy option. Similarly, we also receive 14 key nutrients in eggs such as choline, which supports brain functioning, iron and lutein, which is key for eye health. Eggs are also health boosting during pregnancy and breastfeeding.    

Nutrition of Spinach

Spinach is packed with nutrition and it’s as enjoyable cooked as it is raw. Spinach has 14 calories in a two cup raw serving along with 112% of your daily vitamin A, which is important to keep our eyes, skin and immune system healthy. This superfood contains carotenoids and lutein, which are forms of vitamin A and important for our vision. 

Interestingly, raw spinach tends to be slightly higher in vitamin C and B vitamins, which are more heat-sensitive. However, cooking spinach increases the amount of beta carotene by as much as three times! This is because the heat helps break down oxalic acid bonds that help our body absorb certain antioxidants better. Consequently, cooking spinach increases the bioavailability of vitamin A, iron, calcium and vitamin E. Nevertheless, including BOTH raw and cooked spinach in your diet is a good idea! Try our Easy Spinach Pesto and Spinach Ricotta Pancakes for cooked options with spinach!

Did You Know: Spinach is rich in lutein, an antioxidant that helps decrease the risk of macular degeneration. Consuming 6 to 10 mg daily supports optimal eye health.

Storing Extras & Have Leftover Dressing? 

This Spinach Salad Dressing will keep for about four to five days in the fridge. Additionally, you can use this dressing on a pasta salad, roasted potatoes or even dipping fresh bread. Just be sure to shake before drizzling to ensure it’s well mixed. Hard cooked eggs last for one week in the fridge. So prep ahead and use them to make another Spinach Salad or add to breakfasts, grab-and-go snacks or meals! 

How to Make  Spinach Salad Dressing?

Three simple ingredients and only a few steps and you’ll be devouring this scrumptious Spinach Salad.

1. Use a mason jar to combine your oil, vinegar, garlic powder and S & P. Secure your lid and give it a good shake. Set aside. 
2. Let the dressing sit for minutes or even longer for the flavours to intensify and come together. 

Next, in a large bowl, combine your spinach leaves, sliced hard cooked eggs, bacon and veggies like tomato and peppers. Drizzle dressing overtop and toss to lightly coat ingredients. THEN, be sure to taste test and see if it has enough salt and if the flavour is to your liking. This is a crucial step when tossing salad, so do not shy away from a little sprinkle of Kosher salt to draw out those flavours.  

Dietitian Pro Tip: Batch prep hard-cooked eggs to quickly whip up this Spinach Salad and inspires other snacks and meals too! 

My Favourite Spring Salads:

Caprese Salad with Cherry Tomatoes

Halloumi & Lemony Couscous

Orange, Parsley & Sunflower Salad

Did you love this Spinach Salad Dressing? Be sure to leave a comment and a rating below! 

• Serves: 4
• Prep time: 10-12 minutes

Ingredients:

• 6 cups fresh spinach
• 3 hard boiled eggs, diced
• 5 strips of bacon, diced (optional)
• 6 mushrooms, sliced

Spinach Salad Dressing

• 1/3 cup canola oil
• 3 Tbsp white wine vinegar
• 1/8 tsp garlic powder
• Pinch of Kosher salt and fresh ground pepper to taste

Directions for this Simple Spinach Salad:

1. Firstly, clean spinach leaves thoroughly in cold water. Use salad spinner to remove excess water.
2. Next, hard boil the eggs: In a pot filled with cold water, place 3 eggs and bring water to boil.  Boil for 10 minutes. Then, remove from heat, drain water and run cold water over eggs to cool.  Peel when eggs are cooled.
3. Thirdly, dice bacon and cook in frying pan over medium heat, stirring frequently.  Once crisp, remove bacon from the pan, draining off the fat. Place on paper towels to cool.
4. Afterwards, in a jar combine dressing ingredients and shake to mix. Use a spoon to taste the mix to ensure the ratio is to your liking.
5. In a large bowl combine spinach and additional ingredients, then drizzle dressing over top to lightly coat leaves.
6. Finally, toss salad and enjoy!