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

Maple Apple Caramel Bread Pudding
Maple Apple Caramel Bread Pudding

November 19, 2019

This is a great way to use up stale bread.  You can make this in advance and let it soak overnight.  If you’re not into raisins, try cranberries, chopped walnuts, or pecan pieces.  If you don’t have butter infused olive oil, any mild, creamy single varietal extra virgin olive oil will do

Continue Reading

Caramelized Pear on Warm Brie
Caramelized Pear on Warm Brie

November 19, 2019

When that first crisp morning arrives at the beginning of September, all I want to do is get to the market to pick up some pears and some Brie so I can eat this for dinner. During the holiday season I make this caramelized pear topping in massive quantities and store it in the fridge for last-minute guests. It’s quick and easy, and it even lands on toast or oatmeal (as long as no one is watching). Make sure to use a mild and fruity olive oil.

Continue Reading

Dukkah: Sesame and Coriander Dip
Dukkah: Sesame and Coriander Dip

October 22, 2019

This is a classic Egyptian way to serve bread as a starter course, with other dips and “mezzeh” (appetizers), or alongside kebabs with a nice green salad.  This is also a fun gift idea to make as a hostess gift or for holiday gift giving. Portion dukkah into small mason jars along with a nice bottle of Extra Virgin Olive Oil!

Continue Reading

Sign up for our newsletter to receive the freshest news!