Spinach and Bacon Mason Jar Salad
Serves: 4
  • 3-4 cups baby spinach leaves washed and thoroughly dried.
  • ½ red onion, cut in half and thinly sliced.
  • 8 slices bacon, cooked and coarsely chopped
  • 4 hard-boiled eggs, sliced
  • 8 button mushrooms, sliced
  • ¼ cup white wine vinegar
  • ¼ cup sugar
  • 1 small shallot, grated
  • 1½ tablespoons poppy seeds
  • ½ teaspoon salt
  • 2 teaspoon Dijon mustard
  • 2 teaspoons mayonnaise
  • ½ cup extra virgin olive oil
  1. Gather 5 (500 ml, 1 pint) Mason jars and lids
  2. Add dressing ingredients to one jar, shake vigorously to combine.
  3. Place a few tablespoons of dressing at the bottom of each of the four remaining jars.
  4. Divide ingredients among the jars, layering in the following order: red onion, bacon, mushrooms, egg and then top with spinach. (or however you like as long as the spinach is on the top and not in contact with the dressing.
  5. Twist on the top to seal your salads and refrigerate until ready to serve.
  6. Any leftover dressing can be refrigerated for up to one week. Or you can halve the recipe and that will give you almost the exact amount of dressing, however, I like to make the full amount and have some left over.
  7. To serve, dump salad and dressing onto a plate or bowl, scrape any dressing remaining in the jar on top of salad. Enjoy!
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/spinach-and-bacon-mason-jar-salad-wpoppy-seed-dressing/