Layered Spinach Salad

Ingredients & Amounts

For the Dressing:

¼ cup of low fat sour cream

¼ cup of mayonnaise

1 clove of garlic, finely minced

2 tablespoons of honey

Juice of half a lemon

1 tablespoon of poppy seeds

Kosher salt to taste

2% milk, enough to thin out the dressing

For the Salad:

2 cups of baby spinach leaves, washed and dried

1 cup of microgreens

1 cup of cherry tomatoes, halved

2 extra-large eggs, hardboiled and sliced

4 rashers of bacon, cooked and chopped


1. Prepare the dressing: Place the sour cream, mayonnaise, garlic, honey, lemon juice and poppy seeds into a small bowl and whisk together until smooth. Adjust flavour with salt. Adjust thickness by adding milk, about 1 tablespoon at a time. Transfer dressing into a squeeze bottle for ease of application.

2. Prepare salad: Begin layering salad ingredients into a plate or flat-bottomed bowl starting with the spinach. Add a small handful of microgreens, a few cherry tomato halves, some egg and a sprinkle of bacon. Drizzle with a tiny bit of the dressing. Repeat process two additional times.

3. Garnish the salad with a bit of black pepper if you wish and serve immediately. Present additional dressing on the side, if desired.

Recipe by Weekend at the Cottage

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