Recipe by OZAHIRU
"Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!"
Watch video tips and tricks
fresh spinach, rinsed and torn into bite-size pieces
sliced fresh mushrooms
sliced fresh strawberries
thinly sliced onion
mandarin orange, peeled and segmented
spicy brown mustard
salt and pepper to taste
This was a big hit at our Easter Dinner this year!
The salad is really easy to make -
I think the dressing is wonderful and it really makes the salad a success! you can pour as much on or as little of the dressing on as you want!
I will definitely make this again!
After reading through the recipe and the reviews, I was expecting to love this salad. However, the reaction from myself and two guests was "meh." We all agreed that we liked each individual ingredient, but they didn't seem to meld together very well. And leftovers were enjoyed more with bottled ranch dressing than with the homemade dressing. I'm rating this a 3, but it was actually more of a 2 1/2. I won't be making this again.
I love making my own salad dressing and this is one of my favorites. People ask me for the recipe whenever I make it. I omit the kiwi and orange and usually, add corn. I only use maybe a quarter of the dressing on the salad. I don't like salad swimming in dressing, but I save the rest and use on other salads or give it away to a guest so they can enjoy it. This is really a nice sweet and tangy dressing that works well with a lot of different salads.
Very Good! Perhaps too much dressing but otherwise a big hit
Excellent!! Made it for the mother-in-law for Mothers Day.....big hit. The only alteration I made was leaving out the kiwi and I found the directions made way too much dressing so you can probably cut in half. Will certainly make again.
I love to make unique salads that are a "taste sensation" and all the ingredients with the dressing come together to make a fabulous tasting salad. I will be adding this to my repertoire of summer/brunch salads.
This salad was alright. I did not really care for the bacon in it; I thought it gave it a little bit of a funny taste. Other than that, the combination of flavors was excellent. I love fruit in salads and the tangy dressing really complimented the sweetness of the fruit. I served this for Easter dinner and everyone seemed to enjoy it even though it was different than our usual salad. I would make it again, but I think next time I am going to add some nuts, possibly candied walnuts or almonds, and omit the bacon. Thanks for a great recipe!
I made this for dinner last night, added rotisserie chicken. My husband loved it so much, he must have complimented me 10 times. Definitely a keeper. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Springtime Spinach Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 100
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This bright and tangy salad is sweet and savory, and just delicious.
Mix the colors and flavors of summer and enjoy.
Watch how to make spinach salad with tangy, hot-bacon dressing.