Description
The perfect balance of sweet, salty, and tangy that makes eating your greens feel like a treat
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 4-6
Ingredients
Scale
- 6–8 cups fresh baby spinach, washed and dried
- 4 hard-boiled eggs, chopped
- 8 oz fresh mushrooms, sliced thin
- 1/2 medium red onion, sliced paper-thin
- 1/2 cup crumbled feta or goat cheese (or blue cheese if you’re feeling fancy)
For the Warm Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Start your eggs in cold water, bring to a boil, then turn off heat and let sit for 12 minutes. While they cook, prep everything else.
- Make sure your spinach is completely dry—wet leaves will make the dressing slide right off. Slice mushrooms thin and red onion paper-thin (trust me on this one).
- In a large bowl, combine spinach, mushrooms, and onion. Add chopped eggs and crumbled cheese.
- In a small saucepan, whisk together oil, vinegar, sugar, and mustard. Heat gently until it just starts to shimmer—don’t let it boil or it gets weird.
- The second the dressing is warm, pour it over the salad and toss quickly. The warm dressing will slightly wilt the spinach in the best possible way.
- Serve immediately while the dressing is still warm—timing is everything here.
Notes:
- Seriously, dry that spinach well—it makes all the difference
- Paper-thin onion slices are key—any thicker and they’ll overpower everything
- Don’t make this ahead—it doesn’t keep well once dressed
Storage Tips:
- This salad is best eaten right away
- Leftovers get soggy and sad, so only make what you’ll finish
- You can prep all the components ahead, but dress it right before serving