Spinach Salad with Corn Bread Croutons

The slightly sweet dressing on this spinach salad has just a little honey in it.

Slideshow:  More Great Salads

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  • Servings: 4

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  • 5 ounces baby spinach
  • 1/2 cup sliced red onion
  • 1 1/2 cups Peppered Corn Bread Croutons
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • Pinch of ground cloves
  • 1/4 cup canola oil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon flat-leaf parsley
  • 1 teaspoon thyme leaves
  • Salt and freshly ground pepper

How to make this recipe

  1. In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons. In a blender, puree the vinegar, shallot, mustard, lemon zest and juice, honey and cloves. With the machine on, slowly blend in the canola and olive oils. Add the parsley and thyme; pulse until chopped. Season the dressing with salt and pepper and toss with the salad. Season with salt and pepper and serve.

Contributed By Photo © Peter Frank Edwards Published September 2010

488617 recipes/spinach-salad-corn-bread-croutons 2013-12-06T23:51:20+00:00 John Currence fall|summer|thanksgiving|southern-soul-food|salads|side-dishes|4|basic-easy|no-cook|vegetarian|lunch september-2010,john currence,dijon vinaigrette,spinach salad,corn bread croutons recipes,spinach-salad-corn-bread-croutons 488617

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