Classic Spinach Salad

Recipe by: Ann and Scott Goodfellow | from Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes

Cookstr

Course: Appetizer, Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

A tasty salad for luncheons or dinner.

Yield: Serves 4 to 6

INGREDIENTS

Now

Dressing:
¼ cup olive oil
¼ teaspoon garlic salt
1/3 cup lemon juice
½ teaspoon salt
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 egg lightly beaten

Later

Salad:
8 to 10 ounces fresh spinach (1 bunch), cleaned and torn into bite-sized pieces
1 medium red onion, sliced into thin rings
¼ pound fresh mushrooms, sliced
1 large avocado, sliced lengthwise (sprinkle with 1 teaspoon lemon juice)
2 hard-cooked eggs, coarsely chopped
½ cup lightly toasted slivered almonds (toss them in a skillet over high heat)
Freshly ground black pepper

Directions

NOW

To make the dressing, combine the oil, garlic salt, lemon juice, salt, Worcestershire, Parmesan, and egg in a small bowl until well mixed. Transfer to an airtight container, and refrigerate for up to 3 days.

LATER

To make the salad, combine the spinach, onion, and mushrooms in a large bowl, tossing gently to mix. Transfer to an airtight container, or cover tightly with plastic wrap, and refrigerate for 2 to 8 hours.

Remove the dressing and the spinach mixture from the refrigerator. Shake the dressing until thoroughly combined. Toss salad with the dressing in a large serving bowl, and top with the avocado slices, eggs, and toasted almonds. Season with pepper to taste.

Notes

Although less than one percent of eggs have been found to harbor salmonella, all raw animal foods pose the risk of salmonella food poisoning. The stakes are higher for people who are pregnant, elderly, very young, or with compromised immune systems. These individuals should avoid raw and undercooked animal foods.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6.

Calories 282kcal (14%)

Calcium 182mg (18%)

Vitamin C 23mg (39%)

Vitamin A 254mcg RAE (8%)

Potassium 615mg

Magnesium 78mg

Protein 11g

Sugar 3g

Fiber 5g