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Spinach Salad with Balsamic Vinaigrette
Drizzle this delicious homemade balsamic vinaigrette over any salad and instantly elevate it from drab to fab!
Course
Main Dish, Sauce
Cuisine
American
Keyword
balsamic vinaigrette, spinach salad
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
510
kcal
Author
Aubrey
Equipment
Pint Mason Jars
Mixing Bowls
Ingredients
Balsamic Vinaigrette
¾
cup
extra virgin olive oil
¼
cup
balsamic vinegar
1
tablespoon
red onion
peeled and minced
1
teaspoon
light brown sugar
packed
1
teaspoon
salt
½
teaspoon
pepper
plus more to taste
Spinach Salad
10
ounces
fresh baby spinach
2
red bell peppers
seeded and chopped
¾
red onion
peeled and diced
8
hard-boiled eggs
6
ounces
feta cheese
crumbled
8
strips
bacon
cooked and crumbled
4
ounces
candied pecans
chopped
Instructions
Add all of the dressing ingredients to a medium mixing bow or mason jar. Whisk together until combined, or cover the jar and shake to mix.
For the salad, add some spinach to a bowl. Top with bell pepper, red onion, eggs, crumbled bacon, and candied pecans.
Drizzle on some balsamic vinaigrette and toss to coat. Serve immediately.
Notes
Nutritional information includes 2 tablespoons of dressing per salad.
You'll need 1 red onion to make the dressing and the salad.
Store any leftover dressing in an airtight container in the fridge.
Nutrition
Calories:
510
kcal
|
Carbohydrates:
14
g
|
Protein:
14
g
|
Fat:
45
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
25
g
|
Trans Fat:
0.03
g
|
Cholesterol:
220
mg
|
Sodium:
828
mg
|
Potassium:
409
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
4613
IU
|
Vitamin C:
49
mg
|
Calcium:
184
mg
|
Iron:
2
mg