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Fresh Baby Spinach Salad with Lemon Dijon Dressing and colorful vegetables
Redondo

Baby Spinach Salad with Lemon Dijon Dressing

This light and refreshing Baby Spinach Salad with Lemon Dijon Dressing is the perfect starter or side dish. With tender baby spinach, zesty lemon, fresh herbs, and chopped eggs, it brings a burst of brightness to any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1 handful fresh green herbs – parsley, chives, tarragon and/or basil
  • 2 tablespoons lemon zest
  • 1/4 teaspoon kosher salt, or more to taste
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice, or more to taste
  • 1/2 cup extra virgin olive oil
  • 4 to 6 cups fresh baby spinach, longer stems removed

Equipment

  • Instant Pot or saucepan for boiling eggs
  • Mixing bowl for whisking dressing
  • whisk to emulsify dressing
  • salad platter or bowl for serving

Method
 

  1. Place wire rack or steamer basket in Instant Pot with 1 1/2 cups of water. Add eggs, seal, and cook on high for 7–9 minutes. Quick release pressure, then cool eggs in ice water.
  2. For stovetop method, place eggs in saucepan, cover with water, bring to boil, then simmer 6–8 minutes. Cool in ice water before peeling.
  3. Peel and chop eggs and herbs. Mix together in a bowl, seasoning lightly with salt and pepper. Set aside.
  4. In a small bowl, mash lemon zest and salt together. Whisk in Dijon mustard and lemon juice, then slowly whisk in olive oil until blended. Adjust seasoning as needed.
  5. Just before serving, toss baby spinach with dressing, then top with the egg and herb mixture. Serve immediately.

Notes

For the best flavor, use freshly squeezed lemon juice and extra virgin olive oil. Toss the spinach with dressing just before serving to keep the leaves crisp and vibrant.