Spinach Salad

spinach salad in white bowl

Serves 2

One of the salads that Loraine and I have in the spring, summer and fall is what we call a spinach salad. With salads we are not big on keeping track of the quantity of ingredients. For that matter, some of the ingredients will change depending on what looks good at the green grocer!

We generally use a balsamic vinaigrette, with the infused balsamic vinegar changing depending on our mood and what is in the pantry at any given moment (see the recipe on this page).

We choose between two cheeses, a feta (which is shown in the picture) and a Gabriel Coulet Roquefort Castelviel cheese.

Tomatoes are always one of the challenges. We like our tomatoes to taste like tomatoes, not plastic. So we will use every type, depending on how they look, from grape to heritage.


Note: The ingredient amounts are plus or minus a lot, depending on what we might have in the refrigerator to what we purchased. So add, subtract and be creative!


  1. In a large bowl mix together the spinach, onion, mushrooms, cucumber, tomatoes, eggs, red pepper, garlic and pepper.
  2. Split the salad between two bowls and sprinkle with the cheese and walnuts.

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