Recipes // Salads // Spinach Salad with Tomato Vinaigrette

Spinach Salad with Tomato Vinaigrette


By Chef Geoffrey Zakarian

Yield: 4 – 6 Portions


  • 1 medium plum tomato, cored, seeded and cut into chunks
  • ¼ cup white wine vinegar
  • 1 tsp honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 8 cups baby spinach
  • 1½ cups cherry tomatoes, halved if large
  • 4 slices cooked bacon, crumbled
  • ¼ cup sliced red onion
  • 1 avocado, pitted, peeled, and diced
  • freshly ground black pepper


  1. In a blender, combine the plum tomato, vinegar, and honey. Puree until smooth. With the blender running, pour the oil through the top in a slow and steady stream to make a smooth, thick dressing. Season with salt.
  2. In a serving bowl, combine the spinach, cherry tomatoes, bacon, onion, and avocado. Drizzle with the dressing, season with salt and pepper, and toss well. Serve immediately.
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