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Spinach Salad


Gluten Free, Dairy Free, Modified Paleo

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Rate this recipe 4.7/5 (10 Votes)


  • 5 oz. Fresh organic baby spinach
  • 6 slices organic uncured bacon
  • 10 organic cherry tomatoes, cut in half
  • 2 organic carrots, peeled and sliced in circles
  • 6 organic white mushrooms, rinsed and sliced
  • 1/2 c. organic cannellini white beans, rinsed
  • 1/2 organic red onion, thinly sliced
  • 1/4 c. Olive oil
  • 3 T. Apple cider vinegar
  • 1/4 c. organic amber maple syrup
  • 1 T. organic Dijon mustard
  • 1/4 tsp. organic garlic powder
  • salt and pepper to taste
  • 1 c. organic cantaloupe, cubed
  • 1 c. organic blueberries


Preparation time 15mins
Cooking time 15mins


Step 1

Gathers all ingredients.
1.Cook bacon in microwave. I usually cook a package on a plate covered with paper towels. Each strip placed next to each other and covered with 4 paper towels to absorb the grease. I usually cook it on high for 9 minutes, but microwaves vary. If unsure, start at 4 minutes and add time as needed.

2.Prepare salad on two dinner plates. Divide spinach through red onions evenly between the two plates.

3.To make the dressing, pour each ingredient into a two cup liquid measuring cup. Mix thoroughly with a whisk.

4.Pour half of the dressing on each salad.

5.Combine cantaloupe and blueberries into a small bowl. Divide evenly. Serve with the salad.


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