Spinach Salad Creamy Dressing
Roasted or grilled chicken is great on this salad. Even fried chicken from a deli is tasty on these salad greens with creamy dressing.
Ingredients
- 1 Bag Scissortail Farms Spinach
- 1 cup thinly sliced red onion (see tip!)
- 1 package (8 oz) JM Farms Mushrooms, thinly sliced
- 1/2 lb Bar-S Bacon, crisp & drained
- 2 cups Shredded cheddar cheese
- 1 cup Miller Pecan Co. Pecans, toasted & coarsely chopped
- 3 Hansens eggs
- 1/2 Hiland Buttermilk
- 1 tablespoon Garden Club Apple Cider Vinegar
- 2 tablespoons Scissortail Farms chopped chives, or parsley
- 2 tablespoons Garden Club Mayonnaise
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- Salad
In a large bowl, or on a serving platter, arrange salad ingredients in the order listed. Toss lightly, if desired. Serve with Creamy Buttermilk Dressing. Dressing – In a small bowl, whisk all ingredients together. Cover and chill; serve drizzled over spinach salad. - Tip: Soak sliced red onions in a bowl of ice water to reduce their pungency. For ease, first place them into a strainer, then down into the ice water. When ready to enjoy, simply lift the strainer, drain, and serve!