Weekend at the Cottage Symbol
  • Layered Spinach Salad Recipe
  • Layered Spinach Salad Recipe
  • Layered Spinach Salad Recipe
  • Layered Spinach Salad Recipe
  • Layered Spinach Salad Recipe

Layered Spinach Salad Recipe

Food | February 23, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

We’re serving up something healthy with something that’s sure to please; try our LAYERED SPINACH SALAD recipe and bring on the goodness!

One of our subscribers wrote in asking if we had a spinach salad recipe we could share. I suggested the SPINACH SALAD we posted a while back, but he replied, “No, nothing that fancy, I just want a “good ol’ run-of-the-mill” version. Hmmm, let’s see if this fits the bill. Who’s ready for a LAYERED SPINACH SALAD RECIPE?

Thinking back to the many different spinach salads I’ve enjoyed over the years, I settled on this version. It might remind you the type of salad often served in restaurants – nothing too complicated, just some favourite ingredients presented with a complimentary dressing.

Here’s what went into making it:

POPPY SEED DRESSING – I often begin with the dressing when I start working on salad recipes. In this case, I decided on something slightly creamy with a hint of tanginess and a touch of sweetness. Feel free to make the dressing even creamier by replacing the low fat sour cream with a thicker 18% version. You can also exchange the 2% milk we used for whole, or even buttermilk if you wish. These two substitutions will certainly up the richness of the dressing. Head HERE if you’d like to view a quick tutorial on how to make this classic dressing.

BABY SPINACH – Spinach has long been one of my favourite greens, thanks to my mom’s wizardry at making veggies more “kid-friendly”. She’d blend spinach into a cheese and phyllo pie or cream it with onions, lemon and dill as a splendid side. I have no trouble recommending it all these years later because it’s so good for us – low in calories, fat-free and the baby spinach is smaller and more tender too. My one suggestion is to always wash your spinach really well, ensuring the removal of any lingering sand or grit.

CHERRY TOMATOES – I specifically added the cherry tomatoes to keep things as simple as possible, but let’s not forget how perfect they are in this layered spinach salad. They add a nice texture, slight sweetness and a pop of colour too.

BACON & EGGS – This dynamic duo is a welcome addition to the salad, with the bacon adding a bit of crunch and the egg adding richness. In a perfect world, the eggs are extra-large and organic, while the bacon is thick-cut and still slightly warm when tossed into the mix.

MICROGREENS – I apologize if I’m starting to sound like a song on repeat, but I can’t say it enough – add microgreens into your diet! I’m completely enamoured by the fresh taste they offer, as well as their vibrant colours. All that aside, it’s really about their high count of essential vitamins and minerals.

PRESENTATION – I’m happy we decided to create this salad with its distinctive layered presentation; tossing it in the dressing would have made it too dense and goopy. Adding little dribbles of the dressing as you carefully add the various ingredients layer by layer is the way to go. Make it and you’ll understand why it works!

MORE, MORE, MORE – I decided to keep things simple for ease of preparation, but it took a lot for me to not add additional ingredients to this recipe. Next time, I’m thinking sliced avocado, grilled Portobello mushrooms, julienned carrot, mini cukes, nuts and seeds, plus berries, apples and pears. There, I said it!

Whether you’re serving this salad as the main course for a lunch or as the first course at a dinner party, why not follow it up with something equally fabulous? Head HERE to learn more about our light and scrumptious NO-BAKE CHEESECAKE. It’s a keeper too!

How can so much goodness fit on just one plate? This LAYERED SPINACH SALAD RECIPE is almost too good to be true!


Ingredients & Amounts

  • For the dressing:
  • ¼ cup of low fat sour cream
  • ¼ cup of mayonnaise
  • 1 clove of garlic, finely minced
  • 2 tablespoons of honey
  • juice of half a lemon
  • 1 tablespoon of poppy seeds
  • kosher salt to taste
  • 2% milk, enough to thin out the dressing
  • For the salad:
  • 2 cups of baby spinach leaves, washed and dried
  • 1 cup of microgreens
  • 1 cup of cherry tomatoes, halved
  • 2 extra-large eggs, hardboiled and sliced
  • 4 rashers of bacon, cooked and chopped


  1. Prepare the dressing: Place the sour cream, mayonnaise, garlic, honey, lemon juice and poppy seeds into a small bowl and whisk together until smooth. Adjust flavour with salt. Adjust thickness by adding milk, about 1 tablespoon at a time. Transfer dressing into a squeeze bottle for ease of application.
  2. Prepare salad: Begin layering salad ingredients into a plate or flat-bottomed bowl starting with the spinach. Add a small handful of microgreens, a few cherry tomato halves, some egg and a sprinkle of bacon. Drizzle with a tiny bit of the dressing. Repeat process two additional times.
  3. Garnish the salad with a bit of black pepper if you wish and serve immediately. Present additional dressing on the side, if desired.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!