Loaded Spinach Salad with Creamy Roasted Garlic Dressing
A bed of baby spinach leaves, topped with Paisley Farm Four Bean Salad, thick bacon, crunchy brussels sprouts, ripe tomatoes, hard boiled egg, olives and red onion all topped with the creamiest homemade roasted garlic dressing.
Servings: 2 large dinner salads
Calories: 1406kcal
Ingredients
For the Salad:
- Four handfuls of baby spinach leaves
- 3/4 cup Paisley Farm Four Bean Salad
- 1/2 cup brussels sprouts chopped
- 1/4 cup red onion sliced thin
- 1/2 cup thick cut bacon prepared and chopped
- 1/2 cup hard boiled eggs chopped
- 1/2 cup grape tomatoes sliced in half
- 1/2 cup black olives sliced
For the Dressing:
- 1 large head garlic *roasted, mashed with the back of a fork
- 1/4 cup Pecorino Romano Cheese shredded
- 1/2 cup real mayonnaise
- Juice of 1/2 lemon
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Instructions
- Prepare dressing by combining all of the ingredients in a large wide mouth mason jar. Blend together using a stick blender. Place lid on dressing and refrigerate until ready to use.
- Place two handfuls of spinach leaves on each dinner plate. Top with other ingredients, using half of each for each salad. Top with dressing to your liking, and toss.
Notes
*How to Roast Garlic in the Oven[br]Dressing keeps in fridge for a week.
Nutrition
Serving: 1g | Calories: 1406kcal | Carbohydrates: 88g | Protein: 41g | Fat: 102g | Saturated Fat: 27g | Polyunsaturated Fat: 70g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 3453mg | Fiber: 14g | Sugar: 57g