Jul 14 2026
Restaurants›Cindy Lou's Fish House›Baby Spinach Salad Recipe

Baby Spinach Salad Recipe

Inspired by Cindy Lou's Fish House
Time30m
Serves4

Virginia Ham Lardons, Red Onion, Cornbread Croutons, Honey Dijon Vinaigrette

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Ingredients

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Salad Base

Ham Lardons

Cornbread Croutons

Honey Dijon Vinaigrette

Method

Preparation of Salad Base

  1. 1

    Prepare Spinach

    Wash the baby spinach thoroughly under cold water. Spin dry or pat with paper towels to remove excess moisture.

  2. 2

    Slice Red Onion

    Peel the red onion and slice it thinly. If the flavor is too strong, soak the slices in cold water for 10 minutes, then drain.

Cooking Ham Lardons

  1. 3

    Cook Ham

    In a skillet over medium heat, add the Virginia ham. Cook for about 5-7 minutes, stirring occasionally, until crispy and browned. Remove from the skillet and drain on paper towels.

Making Cornbread Croutons

  1. 4

    Prepare Croutons

    Preheat your oven to 375°F (190°C). Cut the cornbread into small cubes. In a large bowl, toss the cornbread cubes with olive oil, salt, and pepper until evenly coated.

  2. 5

    Bake Croutons

    Spread the cornbread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, or until golden brown and crispy, stirring halfway through.

Making Honey Dijon Vinaigrette

  1. 6

    Combine Ingredients

    In a small bowl or jar, combine the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.

  2. 7

    Whisk or Shake

    Whisk together until smooth or seal the jar and shake vigorously until well combined.

Assembling Salad

  1. 8

    Combine Salad Ingredients

    In a large bowl, combine the washed baby spinach, sliced red onion, crispy ham lardons, and cornbread croutons.

  2. 9

    Dress the Salad

    Drizzle the honey Dijon vinaigrette over the salad and toss gently to coat all ingredients evenly.

  3. 10

    Serve

    Serve immediately while the croutons are still crispy for the best texture.

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