This post may contain affiliate links. Please read our disclosure policy.

I made this salad for Thanksgiving last week, and have made it twice since. It’s a recipe that’s been in my archives for more than a decade. I wanted to repost it today and bring it to the top of the recipe pile, because it’s just so good! I love that it’s loaded with great protien along with beautiful greens and fabulous flavor. So good and fresh tasting, especially this time of year when holiday baking and treat giving is in full swing.
You’ll see in the instructions below, there is a great Creamy Poppy Seed Dressing that goes along with it. (Which is wonderful!) However, if you are looking for more of a healthy dressing I suggest this great Skinny Girl Poppyseed Dressing. (Guilt free, everyone.) 🙂

Classic Spinach Salad, Fully Loaded

Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • SALAD:
  • 4-6 eggs, hard boiled
  • 1 (8-10 oz) bag spinach
  • 1 head romaine lettuce, chopped 
  • 1/2 of a red onion, sliced
  • 12 strips bacon, chopped (I buy precooked) 
  • 1 C Swiss cheese, chopped into cubes or shredded
  • 1 (16 oz) package sliced mushrooms
  • 2/3 C apple cider vinegar
  • 1 1/2 C sugar
  • 1/4 C chopped onion
  • 1/2 t dry mustard
  • 2 t salt
  • 3/4 C mayonnaise
  • 1/4 C fresh orange juice
  • 3/4 C canola or vegetable oil
  • 1 T poppy seeds


  1. Hard boil your eggs. I always cook mine in the instant pot, usually cooking more than I need for this salad, so I can use them for other things. Tutorial found HERE.  Once peeled, allow them to cool for a bit before you add them to your salad.
  2. Chop your spinach and lettuce. Lay it out flat on a large platter.
  3. Top will sliced eggs, bacon, red onion, cheese and mushrooms.
  4. To make the dressing put all ingredients but the oil and the poppy seeds in a blender. Let the old girl get busy blending them all together. While the blender is a blending away take the lid off carefully and then add the oil slowly. When the oil is added, blend on high for about 2 minutes. Turn off the blender and gently stir in the poppy seeds with a spoon. 

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Thanks for your great recipes. I need to do a salad for a luncheon this week, which recipe do you
    like best for that
    Loaded spinach salad (have you ever added chicken?)
    Cobb salad
    Mediterranean salad (have you ever added chicken

    1. Hi Angie,
      Thanks for your question. Any of these would work. If it were me, I would add chicken to the Loaded Spinach Salad or go with the Cobb. I haven’t ever tried adding chicken to the Mediterranean Salad, but think it would work well.
      Good luck!