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baby spinach salad
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Recipe for Baby Spinach Salad with Blue Cheese and Violets

adapted from The Pioneer Woman
Serves 1-2


  • * 2 slices thick cut bacon- optional I used my preservative free home-cured bacon
  • * 1 small red onion peeled and thinly sliced
  • * 1/2 pound clean and dry organic baby spinach
  • *1 cup coarsely chopped pea sprouts/shoots- optional (use another seasonal vegetable like asparagus if you prefer
  • *1/4 cup crumbled blue cheese or more/less to taste
  • *1/4 cup chopped raw walnuts or more/less to taste
  • *15-20 violet flowers
  • *toasted walnut or olive oil for drizzling on the salad
  • *squeeze of fresh lemon or drizzle of balsamic vinegar- optional


  • 1. If using bacon, cook it in a skillet for several minutes, until crisp. Remove bacon from pan and set aside to drain on paper towels.
  • 2. Add the onion to the skillet with the bacon fat and cook over low-medium heat until well caramelized, 10-15 minutes (if leaving the bacon out of the salad, cook your red onion in a couple of tablespoons of olive oil instead). Toss the pea sprouts/shoots into the pan with the onion for the last minute or two of cooking. Take off the heat and allow to cool.
  • 3. Crumble or chop the bacon and mix it with the spinach, onions, and pea shoots in a medium-large bowl. Compose salad on plate(s), then garnish with the blue cheese, the walnuts, and the violets. Drizzle the salad with walnut or olive oil, and add a little balsamic vinegar or fresh lemon if you like, as well.