Springtime Layered Spinach Salad
Celebrate the vibrant flavors of the season with this stunning Springtime Layered Spinach Salad—a feast for both the eyes and the palate. This make-ahead salad combines fresh spinach, juicy cherry tomatoes, crisp cucumbers, shredded carrots, and red onion, all artfully layered with hard-boiled eggs, smoky bacon, and sharp cheddar cheese. Finished with a creamy, homemade Greek yogurt dressing lightly sweetened with honey and tangy lemon juice, this dish is as nutritious as it is beautiful. Perfect for potlucks, Easter gatherings, or any springtime celebration, this layered salad not only delivers on taste but also brings an elegant, colorful touch to your table. Prepare it in a glass bowl to showcase its vibrant layers and serve chilled for a refreshing treat everyone will love!
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Recipe Information
Ingredients
- 6 cups Fresh spinach leaves
- 1.5 cups Cherry tomatoes, halved
- 1 large English cucumber, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 4 Hard-boiled eggs, sliced
- 1 cup Shredded carrots
- 0.5 cup Cooked bacon, crumbled
- 0.75 cup Shredded sharp cheddar cheese
- 0.5 cup Plain Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing your ingredients. Wash and pat dry the spinach leaves, halve the cherry tomatoes, slice the cucumber and red onion, and shred the carrots if not already shredded.
In a glass trifle bowl or a large, clear serving bowl, create the first layer by evenly spreading the fresh spinach leaves at the bottom.
Add a layer of halved cherry tomatoes over the spinach, followed by the thinly sliced cucumber. Arrange for even coverage to maximize the visual appeal.
Next, layer the shredded carrots, followed by the thinly sliced red onion. Continue building layers with the hard-boiled egg slices and the crumbled bacon.
Sprinkle the shredded cheddar cheese over the top as the final ingredient layer.
To make the dressing, whisk together the plain Greek yogurt, mayonnaise, fresh lemon juice, honey, Dijon mustard, salt, and black pepper in a small bowl until smooth and creamy.
Spread the dressing evenly over the top layer of cheese, ensuring the entire surface is covered. Use a spatula for even distribution if necessary.
Cover the salad tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, garnish the salad with a small handful of additional crumbled bacon or shredded cheese, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 5107 mg | 222% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 33.3 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 988 mg | 76% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
