Spinach Salad with Sprouts and Buttermilk Dressing

  • serves 6
Christine Cushing
Christine Cushing


2 Ratings
Directions for: Spinach Salad with Sprouts and Buttermilk Dressing



1 bunch (1 lb) fresh spinach, thoroughly washed and stemmed

1 small red onion, peeled and thinly sliced

2 cup of sprout mix (500 ml)

2 hard boiled eggs, peeled and sliced

4 slices of cooked bacon, crumbled


1 tsp Dijon mustard (5 ml)

2 Tbsp white wine vinegar (30 ml)

2 Tbsp buttermilk (30 ml)

3 Tbsp grape seed oil (45 ml)

1 Tbsp sour cream (15 ml)

Salt and freshly cracked black pepper



1. Toss spinach, onion and sprouts together in a large salad bowl. Pour in dressing and toss well. Garnish with hard boiled egg slices and crumbled bacon.


1. Place Dijon, white wine vinegar, buttermilk, grapeseed oil and sour cream in a small bowl and whisk to combine. Adjust seasoning to taste.

See more: Salad, Side, Vegetables, Eggs/Dairy, Pork, Dinner



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