Silverglade Spinach Salad, originating in the Crème de Colorado Cookbook – Spinach, grapes, Swiss and Cheddar cheese with a bacon Dijon dressing.
This Silverglade Spinach Salad makes an amazing side dish to whatever you are taking off the grill, but it also makes a nice main dish when you’re looking to lighten up dinner a little bit.
As promised, I am back with another salad for summertime. (anytime really — please don’t think if you’re visiting this on a cold winter’s day that it won’t work! 😉 )
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I have had this recipe for ages. It was given to me by my friend, Lori. Well, to be more specific, Lori “W.” It’s pretty crazy how many friends I have named Lori! Lori got this spinach salad recipe from the Crème de Colorado Cookbook. She lived in Colorado before she moved here to Elkhorn, when our sons became best buds in 4th grade.
I had actually forgotten about it, until when I asked what kinds of recipes my readers were looking forward to this summer. The number one thing was salads!
I shared this Pea Salad with Cauliflower, first. It’s gotten rave reviews! Next week, I have a super good Taco Salad recipe coming your way.
It’s made in these Air Fryer Taco Salad Bowls. So, stay tuned for that one!
Just in time for those 4th of July picnics, I updated my Mom’s Macaroni Salad with a new recipe video. Have you checked that out yet?
I knew it was time for a leafy salad. Then it hit me!! “What about that Silverglade Spinach Salad?!” I did a little digging in my old recipe card box, and there it was! I can’t beleive I had forgotten about it.
But, does that ever happen to you? You make something over and over again, and you just sort of get in a rut? Then you move on to something else, or in this case, a few years of something elses, and you forget just how much you loved it?
Last night, for dinner, we had this Ham & Smoked Gouda Quiche. This salad paired perfectly with it. So much so, that I made a metal note to serve spinach salad the next time I host a brunch.
This dressing packs a serious flavor punch.
What do I need to make Silverglade Spinach Salad?
- Baby Spinach
- Swiss and Cheddar Cheese
- Red Seedless Grapes
- Green Onions
- Apple Cider Vinegar, Olive Oil, Dijon Mustard
- Brown Sugar
Mix the dressing up prior to the salad, by shaking together the Dijon, vinegar, brown sugar and oil. Toss in the green onion and bacon pieces. Place it in the fridge so those flavors can get all nice and acquainted.
Make sure you wash your spinach leaves well. The recipe I have says to remove the stems and tear the leaves. I always buy baby spinach, and the leaves aren’t gigantic. The stems don’t bother me, so I leave them on. Feel free to add this step if you would rather.
Next you’ll halve your grapes and Julienne cut your cheeses. Place it all in the bowl, and top with the bacon dijon dressing. Toss it together. You can serve it right away, but I personally like to place it back in the fridge for a little bit before I serve it.
Other Favorite Salads made with Spinach:
- Spinach Salad with Warm Bacon Dressing
- Loaded Spinach Salad with Creamy Roasted Garlic Dressing
- Green Salad with Lemon Thyme Vinaigrette
- Persimmon, Pomegranate & Spinach Salad
- Creamy Parmesan Spinach Salad with Grilled Chicken
- Spinach Salad with Raspberries, Goat Cheese and Almonds
I’m ready to dig in!! How about you? Let’s get the recipe!
For the Salad
- 6 cups baby spinach
- 6 ounces of each: Swiss and Cheddar Cheese, Julienned
- 2 cups red seedless grapes, halved
For the Dressing
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Olive Oil
- 2 teaspoons Dijon Mustard
- 2 teaspoons brown sugar
- 4 slices of bacon, cooked and crumbled
- 2 Tablespoons green onion, chopped
- In a jar, add vinegar, mustard, olive oil and brown sugar. Shake until combined. Add in bacon and green onion, give it another shake and place it in the fridge.
- To your salad bowl, add spinach, grapes and two kinds of cheese.
- Pour dressing over the salad and toss to combine.
- Serve immediately, or chill for about 30 minutes prior.
We like this chilled for about 30 minutes prior to eating, but it's not necessary.
Amount Per Serving: Calories: 563 Total Fat: 47g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 30g Cholesterol: 58mg Sodium: 426mg Carbohydrates: 19g Fiber: 2g Sugar: 14g Protein: 19g