Spinach salad with honey mustard vinaigrette

Spinach salad with honey mustard vinaigrette
  • 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

season: Spring

occasion: 4Family, 4Holidays

origin: International



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 after the bacon. Cut the rolls into medium sized cubes after 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.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
Upload recipe

Become part of the CK community by uploading and sharing traditional or personal recipes. Once you've logged in you can upload, save and print your dishes online.


Similar recipes