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Question by Bethenny: Do you have a recipe for dressing for a spinach salad?
I’m planning on spinach salad tomorrow – any recipes you would like to share would be awesome!
Thanks!
Best answer:
Answer by Rose
Dressing:
1/4 cup white vinegar
1/2 cup extra virgin olive oil
1 teaspoon dill weed
To Prepare the Dressing:
Mix vinegar, oil and dill together and put in the fridge.
Note: if you are making this quickly, the dressing will be fine at room temperature, but as all dressings, it would taste better cold.
Hope this helps!!! Hope you like it!!! 
Add your own answer in the comments!
Yum!
My grandparents would stop at this restaurant for their spinach salad every time they could possible drive past it. It was 3 hours from their home! They finally got the chef to give them the recipe somewhere around 1960. The restaurant still makes the same dressing!
We all love this dressing. I even use it on Romaine lettuce some of the time! I even have a little left in the fridge now.
CELERY SEED DRESSING (FOR SPINACH SALAD)
From The Golden Lamb, Lebanon, OH
1/2 Cup Sugar
1/2 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Celery Seed
1/4 Cup Wine Vinegar
Combine above and mix well. Slowly add 2/3 cup Salad Oil. Continue stirring/beating until thick. Refrigerate.
Great on spinach, head lettuce or tossed salad! For spinach salad, I normally use spinach, crumbled bacon, sliced hard boiled egg and sliced fresh mushrooms, topped with this dressing.
, Salad
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Ingredients Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions Spinach
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Hot bacon dressing:
10 slices smoked lean bacon
2 teaspoons brown sugar
1/2 cup red wine vinegar
1/2 teaspoon prepared horseradish
1/4 teaspoon black pepper
10 green onions, chopped
1 egg yolk, boiled and grated
salt and pepper, to taste (optional)
In a skillet, saute bacon until crisp; crumble into pan. Drain, reserving a tablespoon of bacon drippings. Add sugar, vinegar, horseradish and pepper.
Chop green onions (use the green tops as well as the white portions). Saute for 1 minute.
Pour immediately over spinach salad.
Season, if desired, with salt and pepper. Serve hot.
Here is my fav:
INGREDIENTS
1/2 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
1 small onion, chopped
6-8 slices bacon
3-4 eggs
1 pound fresh spinach – rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained
DIRECTIONS
In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing
SPINACH SALAD WITH BACON DRESSING
Use fresh spinach, be sure to take stems out of spinach and clean well, as spinach can be sandy. Fried bacon, crumbled Red onion, very thin sliced.
HOT BACON DRESSING:
1/2 lb. bacon, cooked & crumbled
1 c. salad oil
1/2 c. vinegar, use red wine or other as you like
1 tsp. salt
1 tsp. sugar
1/4 tsp. white pepper
Garlic (opt.)
Serve hot dressing over spinach. Sprinkle bacon and eggs over top of salad. Fresh mushrooms may also be used, if so desired.
ALTERNATE VINAIGRETTE DRESSING:
1 part vinegar
2 parts Dijon mustard
Salt & pepper to taste
5 parts oil
Mix together very thoroughly the vinegar, mustard, salt and pepper. Add oil to this mixture, in very small amounts at a time, mixing thoroughly between additions.
JM
Greek Salad
For 8 servings
2-2/3 cups spinach leaves, washed and torn into pieces, tough stems discarded
1 pound European salad (or other packaged salad mix)
2-3/4 tomatoes, cut into wedges
1-1/4 cucumbers, peeled and thinly sliced
1-1/4 red bell peppers, seeded and thinly sliced
5 ounces pitted black olives, thinly sliced
5 ounces feta cheese, crumbled
1 cup salad dressing
1-2/3 cups cheese and garlic croutons
Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving.
Season with salt and pepper to taste and toss. Serve with croutons.
====================
Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.