I grew up eating this salad and have always liked it!  I recently had it again and can’t remember why we haven’t had this in so long! 😉  Spinach is so tasty and hearty! So delicious and so nutritious too! I feel like a spinach salad is much more likely to fill me up for dinner than any type of lettuce and part of that is because it is filled with so much fiber!  It is also a great source of iron and other vitamins and minerals.  It also provides a good amount of beta-carotene which helps stave off cancer and heart disease. And if that isn’t enough, it also contains a variety of other phytochemicals and antioxidants.

This post will actually have a lot of recipes all linked into one!  Before you can make the dressing you do have to mix up the mayonnaise first.  You can make the dressing with my other fermented mayo recipe if you can have eggs.

I recently made this salad for our Bible study meal and one of the members is allergic to eggs and gluten free… add in that we don’t do soy or sugar; how can I make a salad dressing or mayo?  It’s a bit tricky!  Most vegan mayo recipes call for soy milk, which of course we don’t use!  So I used coconut milk with decent results.  If you aren’t vegan and just want a mayo recipe without eggs, then you could certainly use regular milk.

Read on for the simple, healthy and super delish recipes!

Spinach Salad
Spinach
Raw onion thinly sliced in rings
Raw mushrooms sliced
Hard boiled eggs sliced thin (or chopped)

Mix all ingredients together and serve!  I often serve the eggs on the side so that if there are any leftovers the eggs don’t fall apart and get mushy!  Also for our Bible study dinner one of the members wouldn’t have been able to eat it if they weren’t on the side!

Vegan Mayonnaise
3 tbsp lemon juice
1/2 cup coconut milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp mustard
6 tbsp olive or coconut oil (heated just until liquid)

Put all the ingredients except the oil in a Vitamix. Blend on the lowest speed, gradually increasing to high. Once ingredients are mixed, gradually, in a slow stream, add the oil until the mixture starts to thicken. Be careful not to blend too long. If you use the olive oil it won’t be quite as thick.  The coconut oil definitely makes a thicker mayo once it has been refrigerated.  Transfer to a jar and store in the refrigerator.  (Makes about 1 cup)

Vegan Mayo Dressing for Spinach Salad
⅔ cup vegan mayo
1 TBSP honey
2 TBSP white vinegar
2 TBSP of coconut milk, almond milk, cow’s milk, etc
Salt to taste

Mix all ingredients together and serve!  I often put everything in a jar, put the lid on tight and have a child vigorously shake!  We all win!  I get dinner done and they have fun!

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