Gluten Free Living – 2014
Spinach and Bacon Salad with Lemon Pepper Dill Dressing brings back wonderful, nostalgic memories of the 1990s when Carolyn Allen and I used to cater meals for the Baptist Convention of New England on occasion. Carolyn made a Spinach Salad with a either a homemade or store-bought dill dressing that we served frequently.
I’ve adapted her recipe over the years. Hers had mushrooms, cheese cubes, bacon, red onion and hard-boiled eggs. I’ve added the tomatoes, the salad pepper rings or chopped bell peppers and cucumber. We always enjoyed this tasty salad and everyone we served it to enjoyed it as well.
I’ve included a homemade Lemon Pepper Dill Dressing that was given to me after dining at Warren’s Lobster House in Kittery, Maine, when we used to travel frequently around the area. This is a scaled-down version. The original recipe filled a five-gallon pail! If you are ever in Maine, you need to check out this restaurant. Their salad bar is second-to-none and this homemade salad dressing is spectacular. I’m sure there’s is better than mine because it’s really hard to convert ounces and pounds into teaspoons sometimes.
Spinach and Bacon Salad with Lemon Pepper Dill Dressing is a filling and satisfying main dish salad that’s hearty enough for any dinner meal. It’s packed with protein due to the bacon, hard-boiled eggs, cheese cubes, spinach, and even the dressing. It’s got so many interesting textures going for it, too. This is a great salad for hot summer nights when you don’t want to heat your house up.
I made up a batch of this delicious salad last Sunday when we had a houseful over for a Memorial Day Weekend swim party bash. Because one of the folks who came has full-blow Celiac Disease I wanted to make several things for her that she could eat without having immediate and severe complications. I made sure my mayonnaise and Miracle Whip, bacon, and other condiments didn’t have any wheat products.
And, I set aside some of the brisket we made and left off the BBQ sauce so she wouldn’t get sick. I also set aside a whole plate of this salad so she would have something she could eat and not go without. We had such an abundance of fresh fruit that there was no problem finding something healthy to eat but you don’t always know that when you’re planning potlucks!
If you’re looking for a wonderful, hearty and filling salad then consider this tasty recipe with its tangy dressing. It’s a great alternative to all the potato salads, baked beans, and other heavy fare brought to most picnics and backyard barbecues during the long summer days. Plus it just tastes great! Feel free to indulge yourself. We sure did. 🙂
Spinach and Bacon Salad with Lemon Pepper Dill Dressing is a fantastic summer salad.
This hearty salad is filling enough to be a main dish.
The Lemon Pepper Dill Dressing is wonderful.
Here’s what I did.
These are the ingredients I used for this salad.
Place spinach in a large salad bowl. Add sliced, fresh mushrooms.
Add cucumber and sliced miniature bell pepper rings.
Add red onions, sliced and separated into rings, halved grape tomatoes, and cheese cubes.
Add cooked bacon and hard-boiled eggs.
These are the ingredients I used to make the salad dressing. Unfortunately, I ran out of mayonnaise and had to substitute Miracle Whip for part of the dressing ingredients. I really recommend using only mayonnaise for this recipe.
Place sugar, garlic, lemon pepper, dill, and white pepper in a bowl. Add cider vinegar.
Add mayonnaise and milk.
Whisk to combine or place in a blender and pulse about 10 seconds until ingredients are combined.
We love Spinach Salad in all it’s renditions and this one sure is a winner.
This homemade Lemon Pepper Dill Dressing is fantastic. Thanks to Warren’s Lobster House for this great recipe.
Spinach and Bacon Salad with Lemon Pepper Dill Dressing is a great salad to serve for company. You can serve it with steaks or grilled chicken, or serve it just by itself!
Here’s the recipe.
SPINACH AND BACON SALAD WITH LEMON PEPPER DILL DRESSING
(Salad inspired from Carolyn Allen when we catered meals for the Baptist Convention of New England, Northborough, MA, circa 1990s; Salad Dressing adapted from Warren’s Lobster House, Kittery, ME)
- 10-oz. baby spinach
- 4-oz. fresh sliced mushrooms
- 2 or 3 slices of red onion, separated into rings
- 1 cucumber, quartered
- 10.5-oz. container grape tomatoes, sliced
- 6 miniature bell peppers, core and pulp removed, sliced
- 8-oz. Colby/Monterey Jack cheese cubes
- 8-oz. bacon, cooked and broken into one-inch pieces
- 6 hard boiled eggs, quartered
- Layer ingredients in salad bowl in order listed.
- Toss before serving.
- Serve with Lemon Pepper Dill Dressing.
- 1/3 cup sugar
- 1 cup cold milk
- ¼ tsp. white pepper
- ¼ tsp. granulated garlic
- 2 ½ cups mayonnaise (or part Miracle Whip)
- ¼ cup cider vinegar
- ½ tbsp. lemon pepper seasoning
- 1 ½ heaping tbsp. dill weed
- Whisk all ingredients in a bowl.
- Refrigerate until ready to serve.
- Serve with Spinach and Bacon Salad.
- Makes 3 to 3 ½ cups dressing.
Doesn’t Spinach and Bacon Salad with Lemon Pepper Dill Dressing look wonderful?
Spinach and Bacon Salad with Lemon Pepper Dressing is an elegant and festive salad that’s great for summer holiday entertaining.
Each bite is mouthwatering. I love salads!
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