Spinach Salad with Poppy Seed Dressing

Sometimes I just don't get my husband. He'll it come home after teaching all day and be famished because he forgot to eat lunch. Really?! How can anyone forget to eat lunch? Honestly, I haven't missed a regular meal time since 2001.  When I miss a meal I tend to get a bit testy and agitated--- a condition that I have been told is called "hangry."  It's an embarrassing behavior that comes with being both hungry and angry, and lashing out at those who would truly feed you if they could.

I need some assurance that I'm normal...do you ever get hangry? If you get a bit agitated when your lunch is overdo or dinner gets delayed, I'd like to know how you prevent it from happening to you.

One of my best strategies to prevent my hunger ugliness is meal planning.  With just a little forethought I can have lunch fixin's ready to go to work with me at the beginning of the week. I put leftovers, or as I call them, planned-overs, in meal size containers that are ready to grab when I head out the door.  This Spinach Salad with Poppy Seed Dressing recipe is easy to get organized for several lunches throughout the week --give it a try.  What are your go-to quick lunches for a busy week?  If you share your favorite fast lunch ideas with me, I'll try them out and share them on this blog.

Print Recipe

Spinach Salad with Poppy Seed Dressing

With a little planning on Sunday, this salad will make a fresh and satisfying lunch during the busy week ahead. If you are cooking bacon on the weekend, just fry up a couple of extra slices for a crisp topping on the spinach. Hard-boil some eggs and combine the dressing ingredients in a small canning jar with a tight fitting lid. Along with a bag of fresh spinach, you will have an easy-to-assemble lunch that's also good for you!

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: American

Servings: 4 servings

Calories: 307kcal

Ingredients

Poppy Seed Dressing

• ⅓ cup canola oil
• ¼ cup cider vinegar
• ¼ cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• salt and freshly ground pepper

Salad

• 10 ounces fresh spinach trimmed and torn
• 2 hard-cooked eggs sliced
• ¼ cup crumbled crisp-fried bacon

Instructions

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, mustard and poppy seeds. Seal the jar and shake until all ingredients are mixed, season with salt and pepper to taste. Extra dressing can be stored in the refrigerator for up to two weeks.
• Assemble the salad by tossing the spinach and half of the dressing in a large salad bowl. Top the spinach with egg slices and crumbled bacon. Drizzle with additional dressing just before serving. Makes 4 servings