When the weather is hot and humid, I want a good salad to be the centerpiece of whatever meal I’m eating. Spinach salad is especially good—because with this satisfying combination, you really don’t need much else except a tall glass of iced tea. Making this for lunch or dinner is easy, healthy (especially if you use the turkey bacon), and fills you up. My version is a little bit different from the classic spinach salad—which is delicious—but usually features a dressing made with sugar. So many of my friends are low-carb eaters that I almost always make mine without sugar, and I have come to really like this tangy, citrusy version. But if you crave that traditional sweet and sour taste, it would be fine to add a tablespoon of sugar or two.
Spinach Salad with Lime Soy Vinaigrette
Serves 4 to 6
Ingredients for the Salad:
1 bunch fresh spinach
2 hard-boiled eggs, sliced
4 slices turkey or pork bacon, cooked and broken into pieces
10 fresh button mushrooms
1 small purple onion, ½ cup into rings, ½ chopped
Ingredients for the Dressing:
½ cup olive oil
¼ cup soy sauce
Juice of 2 limes
1 large garlic clove, minced
¼ teaspoon black pepper
¼ teaspoon curry powder
Combine all of the ingredients for the dressing, whisk together and taste for seasoning. Set aside.
Wash the spinach well and tear the leaves into bite-size pieces. When you’re ready to serve, place the spinach in a large salad bowl. Toss with the chopped purple onion. Pour 3 to 4 tablespoons of dressing over and toss. Taste and add more dressing until it is to your liking. Add the egg slices, bacon, mushrooms and red onion rings and gently toss just to combine.