My mom’s Spinach Salad is a staple for our family every summer when our gardens produce an abundance of fresh spinach. The dressing is definitely the star of the salad!
Prep Time: 3 mins
Cook Time: 5 mins
Yield: 2; 5-8-ounce portions
In a small bowl add mustard, honey, celery seed, shallot, a pinch of salt and black pepper. Whisk in balsamic vinegar and then slowly whisk in soybean oil until emulsified. Be sure to taste and adjust salt and pepper as desire.
Serve tossed with a salad made of baby spinach, scallions, garden fresh veggies, hard-boiled eggs, crispy bacon, and croutons.