When I was in college I worked in the kitchen of a very old-fashioned eatery. The restaurant had been in the same family for five generations, and some items had been on the menu for decades. We served things like creamed cod, old-fashioned homemade chicken pot pies, lobster bisque, and spinach salad. Not the spinach salads you see today, with strawberries and chicken, served with a new-fangled raspberry vinaigrette. No, sir. The old-fashioned spinach salad with artery-clogging bacon and hard-boiled egg, a hearty helping of raw onion and a thick, sugar-and-mayonnaise-based dressing.
When I saw the lovely baby spinach in my combo box last week, I started craving this old-fashioned salad and got to work at making it. I am trying to avoid eating refined sugar right now and I was out of mayonnaise, so I reinvented the dressing and it turned out scrumptious.
Traditional Spinach Salad
makes one dinner-sized salad
2 cups firmly-packed baby spinach
2 strips of organic bacon
1 organic hard-boiled egg
10 very thin red onion slices (or to taste)
¼ cup organic plain yogurt
2 Tablespoon extra virgin olive oil
2 Tablespoon maple syrup
1. To make your dressing, whisk together the ingredients and refrigerate while you create the rest of the salad.
2. Cook your bacon until nice and crispy, drain and cool on a paper towel. When cool, dice into bits.
3. Unlike other salads, I do not like to mix and toss this salad with the dressing, but rather prefer to plate the salad greens and dress the salad with the other ingredients, sprinkling the dressing on at the end.
I enjoyed this meal with a nice slice of homemade bread and butter. Hope you have a chance to enjoy this traditional Spinach salad soon!
-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller