• Cooking Time: 0
  • Servings: 4-6
  • Preparation Time: 5-10 mins


There are tons of delicious spinach salad recipes out there. But this recipe holds a special place in my heart. We have been eating this in my family for years. My auntie contributed this spinach salad to a charity cook book, and we have all been sucking in the spinach with gratitude ever since. The original recipe contained fried bacon pieces. I substitute this for kidney beans, which is a fantastic alternative for vegetarians. You still get the protein, and also the splash of red color. For me, the mark of a good salad is – one where there is a great mix of flavors and colors; a good dose of nutrients; and you are able to grab a perfect bite with every lift of the fork. This spinach salad recipe checks all the boxes for me. It is packed with protein and iron; is easy on the eyes; and can be prepared in a jiffy – Popeye would be proud.


  • 2 large bunches of organic baby spinach, washed and dried
  • 8 hard boiled organic eggs chopped finely
  • 1 tin of organic red kidney beans drained and rinsed thoroughly
  • Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
  • ½ cup cold pressed extra virgin olive oil
  • ½ cup white vinegar
  • 1 tsp Hot English Mustard
  • 4 cloves of fresh garlic minced.
  • 1 tsp Celtic sea salt
  • cracked pepper to taste


  • Place all of the ingredients in the blender and pulse until well combined.
  • Alternatively you can put in a glass jar and shake vigorously.
  • Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom – dress and devour!

Website Credit: http://healthyblenderrecipes.com/recipes/spinach_and_red_kidney_bean_salad/

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