Classic Spinach Salad

  • Yield 4 servings

With baby spinach readily available in supermarkets, you can enjoy this nutrient-rich salad year-round. The red onion and bell pepper slices add flavor and color contrast.



1/2 (6-oz) bag baby spinach (about 4 cups)
8 ounces sliced button mushrooms
1 clove red onion, peeled and thinly sliced
1 medium orange or red bell pepper, seeded and thinly sliced
1 hard-cooked egg, peeled and chopped
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 dash liquid smoke (optional)
Salt and pepper to taste


  1. Toss together the spinach, mushrooms, onion, orange pepper, and egg in a large salad bowl.
  2. Whisk together the vinegar, oil, mustard, and liquid smoke, if using, in a small bowl. Season with salt and pepper. Pour over the salad and toss.

From THE ULTIMATE VOLUMETRICS DIET, compliments of William Morrow, an imprint of HarperCollins Publishers



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