Reviewed: May 17, 2012

I love this recipe especially since the dressing isn't loaded with sugar yet it's really complementary to the spinach. I sometimes toss in thinly sliced radishes if I have them and substitute a handful of cooked shrimp for the bacon - or use both ingredients if you wish. Thanks for this basic and tasty recipe.

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Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: May 11, 2012

This was a really well-balanced dish in flavor! My husband enjoyed it and no one left the table hungry!

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Reviewer:

CavaLavaLove

Cooking Level: Intermediate

Home Town: Neillsville, Wisconsin, USA

Living In: Fort Mill, South Carolina, USA

Reviewed: Apr. 19, 2012

My family enjoyed this salad. I had to omit green pepper (didn't have it) and I cut the sugar in half (personal taste). I also buzzed the dressing in my mini food processor. I will definitely make it again.

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Reviewer:

JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: El Segundo, California, USA

Reviewed: Mar. 25, 2012

This very simple dressing keeps well and pairs nicely with the hard boiled eggs, spinach and bacon. I used olive oil and boiled the eggs earlier in the day, cooling at room temperature, so that they we still slightly warm when serving the salad. Gorgonzola Cheese is a nice addition. Even my picky 7 year old enjoyed this dish

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Reviewer:

Sorchakarma

Reviewed: Oct. 9, 2011

Extremely delish!!! I followed to the letter, although substituting red pepper for green which is what I had on hand. There were three of us for supper and quite enough dressing for the salads...could have even served four. My husband couldn't stop Mmmmm-ing and saying that I could certainly make this again any time!! High praise. I will be making it again to be sure. :-) Thank you Gail!!

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Reviewer:

pattik

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Reviewed: Jul. 8, 2011

I don't like sweet salad dressings, so rather than sabotage this recipe for myself from the get-go by using all of the sugar called for I decided right away to reduce the sugar (I used Splenda) to 1/4 tsp., significantly less. I called that one perfectly! I used grapeseed oil and red wine vinegar and included everything else, right down to the onion, green pepper and parsley. Unlike any salad dressing we’ve had, this was tangy without being overly vinegary, with a flavorful combination of ingredients particularly well-suited to the spinach. It was an attractive salad too, which I prettied up with some grape tomatoes for a punch of color.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 14, 2011

This salad is simply amazing! For my spur of the moment dinner party, I was searching for something which I could whip up relatively quickly yet would be very appealing to my dinner guests. I followed this recipe almost exactly - the only 2 changes I made were 1) using olive oil instead of vegetable oil, and 2) I left out the green onion, simply because I did not have any on hand. This salad did not suffer for the lack of green pepper, and I'm happy to say that this has now become one salad recipe that I include in my family's weekly menu rotation. Thank you for sharing this wonderful recipe!

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Reviewer:

FiveStarMom

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 11, 2011

Excellent salad! I tripled the recipe and omitted the parsley and green pepper. I also used a white onion (less strong tasting) and left it in thinly sliced half-rounds. I used white vinegar. I also added sliced mushrooms. Super good!!!! Thank you!

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