The Cooking Chronicles: Inspired Spinach Salad

At a Sunterra-catered dinner a few months ago, I had one of the best salads I’ve ever had the privilege to try. Atop a base of spinach greens sat sliced white mushrooms, bits of real bacon, a sprinkle of parmesan cheese, and hard boiled eggs. The dressing of choice was a poppyseed raspberry vinaigrette. Much to my dismay, Sunterra doesn’t offer this specific salad in their deli, so on Saturday, I set out to duplicate it the best I could.

I copped out on the vinaigrette, opting to use store-bought Kraft Extra Virgin Olive Oil Signature  Red Raspberry Dressing, and to make life even easier, I used pre-washed spinach greens. Four sliced mushrooms, one crumbled bacon strip, a dash of grated parmesan, and two sliced hard boiled eggs later, my salad was assembled.

The eggs provided the needed protein to an otherwise light dinner, and the bacon added a lovely crunch and flavour boost. While the dressing wasn’t as good as Sunterra’s from-scratch dressing, the salad as a whole was quite good. This would make a great take-to-work meal.

Inspired Spinach Salad

5 thoughts on “The Cooking Chronicles: Inspired Spinach Salad

  1. This is like the Perezhilton setup! Very nice..first time visitng your new blog 😀

  2. I’m not sure if that’s an insult or a compliment, haha. But thanks for checking it out!

  3. I tried that salad today at Sunterra and I decided I don’t like raspberry + spinach together.

  4. Did you find that salad at the downtown Sunterra? If so, I wonder when they decide to put it out. Guess the combination isn’t for everyone!

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