Back in the day, spinach salad was served with a warm bacon dressing, but we don’t need to hold to old habits; especially when this spinach salad is so very good!
Crumbled Maytag blue cheese, dried cherries, thinly sliced red onion, and slivered almonds; all tossed with bay spinach leaves and served with a home made (and cold) Honey Mustard Salad dressing.
I mean, bacon is good and all, but this really does beat the classic, most any day.
•Crumbled blue cheese
•Red onion, thinly sliced
*I am not specifying amounts for the salad. That is up to you and your own preferences. As a rule, one bag of baby spinach is enough for a salad to serve four, so base your other amounts on that.
First things first; make the salad dressing by adding all of the ingredients to a mini food processor or the beaker of an immersion blender and process/blend until well combined and smooth.
Transfer to a covered jar and stash in the fridge for a couple of hours, or – always more better – overnight to allow the flavors to really blend.
Toss the salad really well. I like to make it early in the day and stash it in the fridge in a covered glass bowl because I think the glass helps to chill a salad better than plastic.
When ready to serve, toss again and allow folx to help themselves and then top with the Honey Mustard Dressing.
Baby spinach, blue cheese, and honey mustard might sound like an odd combination, but it is surprisingly tasty, and worked a treat with air fried coconut shrimp.