Friday, 22 Feb 2019
Apps and side dishes Dinner Gluten Free Lunch Recipes The Salad Bar Vegetarian

Spinach Salad with Smoky Sweet and Sour Dressing

When my husband and I were first married we had a weekly date night and would often go out for dinner and then see a movie. One of our favorite restaurants was The Capital Grill and I always looked forward to their amazing spinach salad. The salad featured fresh shredded cheese, diced egg, toasted almonds, cranberries and bacon pieces topped with a sweet and sour dressing. I must have gone through about 15 attempts trying to perfect a recreation of that dressing since it’s the key to that delicious salad. Since I wasn’t including bacon in my version I decided to incorporate it into my dressing so that I still get that great smoky taste. I added a bit of egg to my salad but for a vegan option simply omit.



For the dressing:

  • 1/2 cup canola or other neutral flavored oil
  • 2-3 tbsp coconut nectar
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp white wine vinegar
  • 1/2 cup diced sweet onion (if sweet onion is not available use a yellow onion)
  • 1 tbsp Dijon
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp dehydrated onion
  • dash of liquid smoke
  • sea salt to taste

For the salad:

  • 5 cups spinach
  • 1/2 cup shredded cheddar cheese (Daiya shreds work as a great vegan option)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup dried cranberries
  • 2 hard boiled eggs, peeled and diced


1. Add the ingredients for the dressing to a blender and process until smooth, making sure there are no chunks of onion left.
2. In a large bowl add the spinach, cheese, almonds, cranberries and egg. Drizzle with dressing and toss.
3. Serve immediately and enjoy!


Makes 2-3 servings.


Store leftover dressing in an airtight container in the fridge for up to 1 week.

Recipe Name
Spinach Salad with Smoky Sweet and Sour Dressing
Author Name
Published On

Post Comment

%d bloggers like this: