Spinach Salad with Corn Bread Croutons


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

Spinach Salad with Corn Bread Croutons
Photo: © Peter Frank Edwards
Active Time:
45 mins
Total Time:
2 hrs


  • 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


  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.

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