Dutch Spinach Salad Recipe

Cooking Directions

• STEP 1.Start by washing the spinach leaves thoroughly and pat them dry.
• STEP 2.In a large bowl, combine the spinach leaves, sliced red onions, and crispy bacon.
• STEP 3.In a separate bowl, whisk together the dressing ingredients, including olive oil, vinegar, Dijon mustard, salt, and pepper.
• STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Garnish the salad with boiled eggs and serve immediately.
• STEP 6.For storage, keep the dressing separate and refrigerate the salad ingredients. Assemble the salad just before serving to maintain its freshness.
• STEP 7.This Dutch Spinach Salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light and healthy lunch.

Cooking Tips

• To make the bacon crispy, cook it in a skillet over medium heat until it turns golden brown and crispy.
• For a vegetarian version, you can omit the bacon and add roasted nuts or seeds for extra crunch.
• If you prefer a milder onion flavor, you can soak the sliced red onions in cold water for 10 minutes before adding them to the salad.

Storage and Serving

• Store the dressing separately from the salad ingredients to prevent the spinach from wilting.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature for the best flavor.