Description
A fresh and vibrant Spinach Salad with a creamy, herbaceous Basil Green Goddess Dressing, featuring nutrient-rich baby spinach, sliced hard-boiled eggs, juicy grape tomatoes, mushrooms, red onions, and crunchy croutons. This salad is quick to prepare and perfect for a light lunch or dinner.
Ingredients
Scale
Dressing
- ¼ cup torn and packed fresh basil leaves
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 1 green onion, chopped
- 1 Tbsp lemon juice
- ¼ tsp Worcestershire sauce
- Salt and black pepper, to taste
Salad
- 1 (10-oz) bag fresh baby spinach
- 6 hard-boiled eggs, sliced
- 1 cup grape tomatoes, cut in half
- 1 cup sliced fresh mushrooms
- ½ cup sliced red onion
- 1½ cups croutons
Instructions
- Prepare the Dressing: Purée the basil, mayonnaise, buttermilk, chopped green onion, lemon juice, and Worcestershire sauce in a mini food processor or blender until smooth. Season the dressing with salt and black pepper to your taste.
- Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, sliced hard-boiled eggs, halved grape tomatoes, sliced mushrooms, sliced red onion, and croutons.
- Dress and Serve: Pour the desired amount of Basil Green Goddess Dressing over the salad ingredients. Toss gently to coat everything evenly. Serve immediately for the best freshness and flavor.
Notes
- You can make the dressing ahead of time and refrigerate it for up to 2 days to enhance the flavors.
- Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if buttermilk is unavailable.
- For a vegan version, replace mayonnaise with vegan mayonnaise and omit the hard-boiled eggs or use a plant-based egg alternative.
- Add nuts such as toasted pine nuts or walnuts for extra crunch and nutrition.
- Adjust the amount of dressing depending on your preference to avoid soggy salad.
