Spinach Salad Recipe
Mound of spinach, red onion, tomato, cucumber and boiled egg with a creamy balsamic pesto dressing.add bacon +2, add chicken +5, add shrimp +6 (GF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Creamy Balsamic Pesto Dressing
Method
Salad
- 1
Prep vegetables
Wash and spin dry the baby spinach. Thinly slice 1/4 cup red onion (about 1/4 small onion). Seed and chop the tomato. Slice the cucumber into half-moons. Place all prepared vegetables into a large salad bowl and set aside.
- 2
Hard-boil eggs
Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.
- 3
Cook optional proteins
If adding bacon: cook 2 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Drain on paper towels and chop into bite-size pieces. If adding chicken: warm or sear a 4 oz cooked chicken breast (season lightly with salt and pepper) in a skillet 2–3 minutes per side until heated through and slice thinly. If adding shrimp: warm 4 oz cooked shrimp in a skillet with 1 tsp olive oil for 1–2 minutes until just heated. Keep proteins warm or cool slightly depending on preference.
- 4
Assemble salad
Mound the baby spinach in the center of a large plate or divide among two plates (serves 2). Arrange tomato, cucumber, red onion and quartered eggs on top of the spinach. Scatter bacon pieces or sliced chicken or shrimp if using. Season lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
Creamy Balsamic Pesto Dressing
- 5
In a blender or food processor combine 1/2 cup packed fresh basil, 3 tbs extra-virgin olive oil, 1.5 tbs balsamic vinegar, 2 tbs plain Greek yogurt, 2 tbs finely grated Parmesan, 1 tsp fresh lemon juice, 1/2 minced garlic clove, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/4 tsp salt and 1/4 tsp black pepper.
- 6
Pulse or blend until smooth and creamy, scraping down sides as needed. If the dressing is too thick, add up to 1 tsp water or another 1/2 tsp olive oil to reach a pourable consistency. Taste and adjust: add a pinch more salt for seasoning, a little more balsamic for brightness, or more yogurt for tang/creaminess.
- 7
Drizzle about 2–3 tablespoons of dressing over the assembled salad (or serve dressing on the side). Toss gently to coat or leave arranged and serve with dressing on top. Reserve any extra dressing refrigerated in a sealed container for up to 3 days.