Spinach most likely originated from Persia, or modern-day Iran. There are so many variations of Spinach Salad. Strawberry and Chèvre is a light spring salad, while a heavier winter salad is served with bacon and eggs.
Spinach Salad
When the Germans immigrated, they brought with them a spring salad of greens, bacon drippings and hard-boiled eggs. Although the history of spinach salad is hard to trace, this is the most commonly believed origin.
This classic salad has big flavor and has 2 CHO Total; if you ate the entire salad! Serve family style or 4 individual plates.
Ingredients
Salad
- 8 cups (110 gr) baby spinach 2 CHO
- 2 hard boiled eggs 0 CHO
- 4 thick slices bacon cooked and chopped 0 CHO
- Fresh mushrooms if desired sliced 0 CHO
- TOAL CHO 2 CHO
DRESSING
- ¼ cup vegetable oil 0 CHO
- 2 TBSP red wine vinegar 0 CHO
- 1 tsp. dry mustard 0 CHO
- ¼ tsp. minced garlic 0 CHO
- 1/4 tsp. salt 0 CHO
- 1/4 tsp pepper 0 CHO
- TOTAL CHO 0 CHO
- TOTAL VOLUME 1/3 CUP/5 TBSP
Instructions
- Mix dressing ingredients and set aside.
Place spinach on a platter or 4 individual plates. If serving family style mix the spinach and dressing before topping with eggs and bacon.
If making individual salads, drizzle 1 TBSP (+ a little) dressing and then grate ½ egg per individual serving. Garnish with one slice of bacon per plate.
- *If desired, add some sliced fresh mushrooms before adding the dressing.
