Nothing says springtime quite like the return of tasty produce to the garden. One of the best ways to enjoy it, is in a fresh salad of course!

Think Strawberries and spinach. These two springtime delights, if tossed with other fresh ingredients -- real bacon, and hard cooked eggs, makes for a wonderful salad. A sweet, tangy oil and vinegar dressing takes this fresh salad to the next level.

So, now it's time to make and enjoy this irresistible springtime spinach salad with your loved ones straight from the garden! 


2 Eggs + 4 slices bacon

5 cups fresh spinach from the garden, rinsed + torn into bite-size pieces

½ cup sliced fresh mushrooms from the garden

1 cup sliced fresh strawberries + 1 kiwi, sliced

½ cup thinly sliced onion

½ mandarin orange, peeled + segmented

¼ cup ketchup + ¼ cup water

¼ cup olive oil + ¼ cup brown sugar

¼ tablespoons cider vinegar + ½ teaspoon spicy brown mustard

1 dash garlic powder + salt and pepper to taste + 1 cup seasoned croutons


Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12-15 minutes. Remove from hot water + cool. Peel, chop, and set aside.

Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble +  set aside. In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.

In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, + pepper. Pour over the salad mixture and top your salad with croutons. Enjoy!

Want to plant your own spinach or strawberries this year? Stop by GSCO. 

We’ll be happy to help you get your garden started!

 *Recipe from