FREE SHIPPING on orders over $100!!

Rainbow Spinach Salad

December 03, 2018

Rainbow Spinach Salad

Rainbow Spinach Salad                                                                                      Serves 10

Courtesy of Rebecca Woodland

Preparation time: 10-15 minutes

Festive colors and flavors highlight this non-traditional spinach salad. Feel free to experiment with different added-in ingredients, or with different pairings of olive oils and vinegars.



1 lb. box organic baby spinach

2 Tbsp. extra virgin olive oil (Bacon flavor for holidays, Milanese Gremolata for spring and summer salads)

½ small purple onion, slivered (about ¾ cup)

4 or 5 mini-bell peppers, seeded and slivered (use red, yellow, orange)

Up to 1 cup sliced almonds., toasted (or use walnuts or pecans, raw)

Sea salt


¼ cup Bacon flavor olive oil

2 Tbsp.  Sherry Vinegar OR Red Apple Balsamic Vinegar

1 tsp. Dijon mustard

1 tsp. coconut palm sugar (may substitute brown sugar)

Sea salt & freshly cracked black pepper, to taste



  1. Toast sliced almonds in a dry skillet over medium heat for 1-2 minutes. Watch carefully so they don’t burn! Remove almonds from skillet and set them aside.
  2. Slice bell peppers and onion into slivers about 1½”-2” long.
  3. Warm Bacon olive oil in the skillet. Add onion and peppers in a single layer. Sprinkle with salt.
  4. Stir-fry for about a minute, until onion is almost translucent but still holds its color.
  5. Pour entire box of spinach into a large bowl.
  6. Pour entire contents of skillet (including the oil) over the spinach. Toss gently with gloved hands.
  7. Combine dressing ingredients in a small jar with a tight lid. Shake vigorously to emulsify ingredients.
  8. Pour dressing over salad. Add some of the almonds. Toss again. Adjust seasoning if necessary.
  9. Top with freshly-cracked pepper and remaining nuts. Enjoy!


Add thinly-sliced crisp apple or Asian pear, feta crumbles, kalamata olives, dried cranberries, pomegranate arils, crisp bacon bits, hard-boiled eggs slices, or whatever you like. Experiment with different oil/vinegar pairings, but please use only one kind of oil and one kind of vinegar in each jar of dressing.  

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Blackberry Balsamic Vinegar Pork Belly with Honey Ginger Balsamic Mushroom
Blackberry Balsamic Vinegar Pork Belly with Honey Ginger Balsamic Mushroom

June 10, 2019

This dish won the Chef's favorite award from Alan Wong.  Once you try this dish you will understand why.  



Continue Reading

Golden Macadamia Nut Oil Poached Ho Farms Tomato Bruschetta
Golden Macadamia Nut Oil Poached Ho Farms Tomato Bruschetta

June 10, 2019

This Tomato Bruschetta is sure to impress at your next dinner party.  Ho Farms tomatos and Macadamia Nut oil really make this dish pop!

Continue Reading

Mushroom Sage Chicken Roulade with Tomato Risotto
Mushroom Sage Chicken Roulade with Tomato Risotto

June 10, 2019

Sage Duxcelle Stuffed Chicken with Tomato Risotto

Continue Reading

Sign up for our newsletter to receive the freshest news!