Recipes Spinach Salad with Corn Bread Croutons 4.0 (1,911) Add your rating & review The slightly sweet dressing on this spinach salad has just a little honey in it. More Great Salads By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on August 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Peter Frank Edwards Active Time: 45 mins Total Time: 2 hrs Yield: 4 Ingredients 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 Directions 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. Rate it Print