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Spinach Salad with Golden Dressing

Spinach Salad with Golden Dressing
Yield:   About 6 servings
Cook Time:   10 minutes (for eggs)
Tips:   Store leftover dressing in refrigerator and serve chilled over any leafy green salad or vegetables. Other ingredients of your choice may be added to salad, such as asparagus tips, sliced mushrooms, sunflower seeds, bacon bits, croutons and more.
Suggestion:   Serve in small portions as a side dish or large portions as a main course. Great for lunch or dinner.
Spinach Salad with Golden Dressing is colorful and healthy, and if that's not enough, it's simply delicious! Use your choice of bagged or a bunch of fresh spinach, and toss it with tomato wedges and sliced hard-cooked eggs (as shown in the photo above), or any other ingredients you enjoy with salad, such as asparagus tips, sliced mushrooms,
sunflower seeds, bacon bits, croutons, and the list goes on. Top this vibrantly green salad with some Parmesan cheese and you've got a delicious side dish or main course (simply adjust your serving sizes). The Golden Dressing for this spinach salad is the perfect flavor accompaniment, and can be whipped up in minutes. One egg is used in the dressing, but very warm water is added to the dressing ingredients with the egg, which allows the egg to cook while blending. The salad dressing can be stored in the refrigertor for about 1 week (which is the recommended storage life for hard-cooked eggs when refrigerated), and is fabulous served chilled over any leafy green salad or vegetable. If you don't use all the spinach leaves, simply store them and the dressing (separately) in the fridge, and enjoy as many spinach salads as you dare for the entire week!



  • Salad
  • 1 1-lb. package (or bunch) fresh spinach
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 hard-cooked eggs, sliced
  • 1-2 tomatoes, cut into wedges
  • Parmesan cheese (for garnish)

  • Dressing
  • 1 uncooked egg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • dash garlic salt
  • 1/4 cup catsup
  • 1 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/3 cup very warm water


Wash the spinach and drain well. If desired, cut large leaves into smaller pieces. Place in a large bowl. Sprinkle spinach with olive oil and lemon juice and chill in refrigerator while preparing dressing.

Place the egg, sugar, salt, paprika, mustard, Worcestershire sauce, garlic, salt and catsup in a blender container and blend for 10 seconds. Add the olive oil alternately with the wine vinegar, blending constantly until thickened. Add the warm water gradually, blending constantly.

Place spinach, tomato wedges and egg slices in a salad bowl. Pour enough of the dressing over all ingredients to coat well, then toss lightly. Garnish with Parmesan cheese if desired.

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