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kosher spinach salad from The Jewish Kitchen
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Kosher Spinach Salad

The freshness of the greens, and the crispiness of the onions and the croutons is mouth watering. Add some cheese for a little tartness and a vinaigrette dressing completes this simple salad.
Course Lunch, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 12 ounce bag of baby spinach
  • 4 hard boiled eggs sliced or quartered
  • 1/2 cup Kosher mock bacon bits McCormick makes a Kosher product
  • box of Kosher croutons add as much as you like
  • 10 walnuts, chopped in small pieces or any nut of your choice
  • 2 tomatoes, cut into wedges optional
  • blue cheese, cut onto small pieces add as much as you like
  • 1 garlic, finely chopped
  • 1/2 cup vegetable or olive oil
  • 1/2 tsp. Kosher salt
  • 3 tbsp. lemon juice
  • 1/4 cup cider vinegar to taste
  • 1 red onion, sliced into rings optional

Instructions

  1. Make the salad dressing first. In a deep bowl add the garlic, salt, pepper, lemon juice, and the vinegar and combine. Slowly whisk in the oil. When all is mixed together, put in the refrigerator until ready to use.
  2. Place the spinach in a large salad bowl. Place the eggs, and the red onion all around the dish Arrange the tomatoes around the dish. Do the same with bacon bits and nuts, and scatter the cheese over the top.
  3. When ready to serve you can dress the salad and then add the croutons, or you can serve the dressing in a pitcher and the croutons in a separate dish. Croutons tend to get mushy if the dressing is poured over them. To keep their crunchy taste, it is the last thing I would add to the salad.