Description
A fresh and vibrant Easy Spinach Salad featuring baby spinach, hard boiled eggs, grape tomatoes, cucumber, and mushrooms, topped with toasted sesame seeds and a tangy homemade dressing made from olive oil, apple cider vinegar, Dijon mustard, and soy sauce. Ready in just 20 minutes, this nutritious salad is perfect for a quick and healthy meal or side.
Ingredients
Salad Ingredients
- 11 ounces baby spinach (pre-washed)
- 4 large hard boiled eggs (sliced)
- 1 cup grape tomatoes (halved)
- 1 long English cucumber (sliced)
- 2 cups mushrooms (raw and sliced)
- 2 tablespoons toasted sesame seeds
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
Instructions
- Prepare the Salad: In a large salad bowl, combine the baby spinach, sliced hard boiled eggs, halved grape tomatoes, sliced cucumber, sliced mushrooms, and toasted sesame seeds evenly.
- Make the Dressing: In a small Mason jar, add the extra virgin olive oil, apple cider vinegar, Dijon mustard, and soy sauce. Secure the lid tightly and shake vigorously until the dressing is well combined and emulsified.
- Toss and Serve: Pour the prepared dressing over the salad ingredients. Toss gently to evenly coat all components. Serve immediately to enjoy the fresh flavors at their best.
Notes
- For best results, use fresh and crisp vegetables.
- Hard boil eggs ahead of time to save prep time.
- To toast sesame seeds, heat in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.
- This salad is best eaten fresh but can be refrigerated for up to 1 day with dressing on the side.
- Use gluten-free soy sauce if gluten sensitivity is a concern.
- The dressing can be adjusted to taste by varying the amount of vinegar or mustard.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
