Spinach Salad Recipe

Prepare spinach

Wash the baby spinach thoroughly in cold water, spin or pat dry with paper towels until mostly dry. Place in a large salad bowl.

Prep tomatoes

If using cherry tomatoes, halve them. If using larger tomatoes, cut into roughly 1-inch pieces. Add to the bowl with spinach.

Slice olives

If whole, drain and slice pitted black olives into rounds and add to the bowl.

Slice onion

Thinly slice the red onion and separate into rings. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes, drain, then add to the bowl.

Dice bell pepper

Core and seed the green bell pepper, then dice into bite-sized pieces and add to the bowl.

Add banana peppers

Drain jarred banana peppers and slice if not pre-sliced. Add desired amount to the salad bowl (start with the listed amount and add more to taste).

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or quickly rinse and pat dry. Slice mushrooms thinly and add to the salad bowl.

Gently toss all salad components together just before serving if dressing is to be added at table. Keep chilled until ready to serve if not serving immediately.

Combine dressing

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey (if using), salt, and pepper. Whisk briefly to dissolve the salt and emulsify the mustard into the vinegar.

Add oil

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is well combined and slightly thickened.

Adjust seasoning

Taste and adjust salt, pepper, or honey to balance acidity and flavor. Keep the dressing chilled and serve on the side so diners can dress their portion to taste.

If preferred, place the dressing in a small pitcher or individual ramekins so guests can dress their own salad.