The other day my sister had a few ladies over for lunch and served us a salad with the most amazing honey mustard salad dressing I have ever had. The dressing had, not only the sweetness of honey but, a depth of flavor that we were all in love with. I seriously wanted to lick my plate clean–if only that would be kosher amongst friends 😉  I had my sister help recreate her dressing recipe and I was so excited to make this salad for my family the next night for dinner. You can really serve this dressing over any type of spinach or lettuce salad. I had some spinach and several produce items to use up, so it made a great topping for a throw-it-together type of salad. If you want a new and flavorful side salad idea for your Easter celebrations, this is a keeper!! I could even see this dressing drizzled over a nice piece of ham–just n idea 😉


Spinach Salad with Spicy Honey Mustard Dressing
Spinach Salad
  1. Baby Spinach
  2. Apples, diced
  3. Mushrooms, sliced
  4. Dried cranberries
  5. Gorgonzola or Swiss cheese
  6. Candied nuts
  7. Boiled eggs, peeled and sliced
Spicy Honey Mustard Dressing
  1. 1/2 cup spicy brown mustard
  2. 1 cup red wine vinegar
  3. 1/2 cup olive oil
  4. 1/2 cup honey
  5. 1/2 cup sugar
  6. 1 tsp. minced dried onion (or fresh)
  7. 1/2 tsp. black pepper
  8. 1 tsp. salt
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Instructions
  1. Boil the eggs in a small sauce pan with water for 7-8 minutes. Let the eggs cool and then peel and slice. Dice the apples and set aside. Slice the mushrooms. In a large salad bowl, place the spinach, apples, cranberries, mushrooms, sliced egg and crumbled cheese. For the dressing, whip together the dressing ingredients with a hand blender or in a food processor until emulsified and smooth. Serve over the prepared salad or on the side as desired. Dressing will stay good in the fridge for a couple weeks.
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