Print

We experimented this year by planting spinach in our spring garden, and God blessed us with a bountiful crop.  Nana has used this recipe for years, and we’ve been fortunate enough to eat it more frequently lately so that we can enjoy the fresh spinach.

 

Ingredients

Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon sugar
  • 2 tablespoons of milk (optional)

Salad

  • 1 – 10-ounce package of baby spinach
  • 4 ounces of bacon, fried and crumbled
  • 3 boiled eggs
  • green onions to taste
  • black olives (optional)
  • 4 ounces of white cheese (mozzarella, Parmesan, Monterey Jack, etc.)

 

Instructions

Dressing

  • Mix all ingredients.
  • You can adjust spices according to your taste.
  • If dressing seems too thick, add up to 2 tablespoons of milk.

Salad

  • Put spinach in a bowl.  Pour dressing over spinach and toss.
  • Top with remaining ingredients and toss only slightly so that your toppings don’t go to the bottom of bowl.