The following recipe is a quick family favorite of ours on a hot summer day when we get back from another Colorado farmers’ market:
Spinach Salad with a Mustard Dressing – Serves 6
FOR THE DRESSING
- 2 hard-boiled eggs, chopped
- ¼ cup red wine vinegar
- 5 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 tablespoon large grind black pepper
- ¼ cup olive oil
In a medium bowl, combine eggs, red wine vinegar, heavy cream, Dijon mustard, garlic salt, and pepper and whisk until smooth. While continuing to whisk, slowly add olive oil. Cover and refrigerate until ready to toss with salad.
FOR THE SALAD
- 1 bunch of spinach, rinsed, drained, and refrigerated until crisp
- ½ pound bacon, fried crisp, drained, and crumbled (yep, everything tastes better with bacon)
- 1 cup shredded Swiss cheese (or provolone)
- 1 can (8-ounces) sliced water chestnuts
- ½ cup black olives, sliced
- ½ cup green onions or red onion, sliced
In a large bowl, combine spinach, crumbled bacon, cheese, water chestnuts, black olives, and onions. Toss, add mustard dressing, and toss again until ingredients are evenly coated.
Enjoy~