Spinach Salad with Poppyseed Dressing

Ingredients

• 225 g (8 oz)fresh baby spinach
• 1 smallred onion, peeled, halved and thinly sliced, or 1 medium shallot, thinly sliced
• 6 medium or largehard-boiled eggs, shelled and halved or quartered
• 110 g (1½ cups)fresh mushrooms, thinly sliced
• 6 slicesbacon, cut into 6 mm strips and cooked until crisp and golden
• 120 ml (½ cup)honey
• 2.5 ml (½ tsp)salt
• 60 ml (¼ cup)apple cider vinegar
• 2.5 ml (½ tsp)dried mustard
• 180 ml (¾ cup)vegetable oil
• 10 ml (2 tsp)grated onion
• 10 ml (2 tsp)poppy seeds

Instructions

1. 1

   Assemble the salad

   Put the spinach in a large bowl. Add the sliced red onion or shallot, mushrooms and cooked bacon.

2. 2

   Dress and serve

   Drizzle over 3–4 tablespoons of dressing and toss gently. Serve straight away, with the remaining dressing passed at the table.

3. 3

   Combine dressing ingredients

   Put the honey, salt, apple cider vinegar, dried mustard, vegetable oil, grated onion and poppy seeds in a medium glass jar.

4. 4

   Shake the dressing

   Cover the jar and shake well. Shake it again just before serving.

What is spinach salad with poppyseed dressing?

Spinach salad is a familiar American-style combination, often built around fresh spinach and a sweet, sharp dressing. This version pairs the leaves with eggs, mushrooms, onion and bacon for a mix of soft, crisp and savoury elements.

The honey and vinegar dressing is shaken in a jar rather than cooked, so it is quick to make and easy to refresh just before serving. Poppy seeds add a gentle crunch and a distinctive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 24g protein, 41g carbs, 60g fat.

The eggs and bacon provide most of the protein, while the honey contributes carbohydrate and the vegetable oil supplies most of the fat. The dressing is energy-dense, so use it sparingly and serve the salad with extra vegetables or a modest portion of bread or potatoes to round out the plate.

Choose and prepare the ingredients

Spinach: Baby spinach is tender enough to serve raw, so wash and dry it well if needed. Excess water can dilute the dressing and make the leaves limp.

Onion: Thin slices give a sharper bite, while a shallot offers a milder flavour. Grated onion in the dressing distributes its flavour throughout the mixture.

Eggs and mushrooms: Hard-boiled eggs make the salad more substantial, while raw, thinly sliced mushrooms bring a fresh, earthy note. Use mushrooms that are firm and dry.

Make the dressing in a jar

Jar shaking is the key technique here: it disperses the honey and mustard through the oil and vinegar without extra equipment. Use a jar with enough room to shake the ingredients freely and a secure lid.

The dressing may separate as it stands, which is normal for this mixture. Shake it again immediately before measuring it over the salad.

Keep the leaves crisp

Add only 3–4 tablespoons of dressing to start, then toss lightly so the spinach is coated without becoming weighed down. Serve promptly after dressing; the leaves soften if they sit for long.

Keep extra dressing on the side so each person can add more to taste. This also helps prevent the salad from becoming overly sweet or heavily dressed.

Cook the bacon until crisp

The bacon is cooked separately before it is added to the bowl. Crisp, golden strips bring a savoury contrast to the honey dressing and tender spinach.

Let excess fat drain away before adding the bacon, so it contributes crunch rather than making the salad greasy.

Serve it as a meal or side

With eggs and bacon, this salad can make a light lunch on its own. For a fuller meal, serve it with crusty bread or boiled new potatoes.

As a side, it works well alongside grilled chicken, roast vegetables or a simple savoury tart. Add the dressing at the last moment whichever way you serve it.

Recipe notes & tips

• Dry the spinach thoroughly after washing so the dressing clings to the leaves.
• Slice the onion and mushrooms thinly so they mix easily through the salad.
• Shake the dressing again just before pouring, as it can separate while standing.
• Start with 3 tablespoons of dressing and add more only if the leaves need it.
• Keep the eggs and bacon ready before assembling so the salad can be served promptly.

Variations

• Swap the shallot: Use thinly sliced red onion for a sharper bite.
• Make it meat-free: Leave out the bacon and add toasted nuts for crunch.
• Add fruit: Include sliced strawberries or apple for a fresh, sweet contrast.
• Change the greens: Replace some spinach with tender watercress or mixed leaves.
• Adjust the tang: Add a little more apple cider vinegar if you prefer a sharper dressing.

Common mistakes to avoid

• Wet spinach: It dilutes the dressing; dry the leaves well before assembling.
• Dressing too early: The leaves soften as they sit; toss just before serving.
• Overdressing: Too much can overwhelm the greens; begin with 3 tablespoons and add gradually.
• Skipping the second shake: The dressing may separate; shake the jar again right before use.
• Adding limp bacon: Drain the cooked strips before mixing them into the salad.

How to store

Keep undressed salad ingredients covered in the fridge and use within 1 day for the best texture; store the dressing separately in a sealed jar for up to 5 days. Refrigerated dressing may thicken, so let it stand briefly and shake well before serving. Once dressed, the salad is best eaten straight away.

Frequently asked questions