Real Recipes From Real Home Cooks ®

pam's spinach salad sammich

(1 rating)
Recipe by
Pam Ellingson
Wichita, KS

Another Sammich Challenge has stretched my concept of salads. I love Spinach salad with the hard cooked eggs, bacon, mushrooms and sweet and sour dressing. Why not make it into a sandwich? Here's my take on a Spinach Salad Sandwich. :) I have pics, but just changed to the new Windows 7 Operating System and do not have all my programs reloaded. I will post my pics as soon as possible. :)

(1 rating)
yield 2 to 4 sandwiches
prep time 20 Min
cook time 15 Min
method No-Cook or Other

Ingredients For pam's spinach salad sammich

  • 6 to 8
    hard cooked eggs, peeled and chopped
  • 1/3 c
    bacon bits
  • 1/4 c
    celery, finely chopped
  • 2 Tbsp
  • 2 to 4 Tbsp
    sweet and sour salad dressing (recipe below)
  • salt and pepper to taste
  • 1
    bag fresh spinach
  • 4 or 5 md
    fresh mushrooms, sliced thinly
  • 1 or 2
    radishes, sliced thinly
  • 4
    7 to 8" flatbreads, or pita pockets
  • additional bacon bits as garnish

How To Make pam's spinach salad sammich

  • 1
    Hard cook the eggs, cool, peel and chop. Place in a medium mixing bowl. Add bacon bits, celery, mayo and dressing, and mix together. Taste and adjust salt and pepper to taste.
  • 2
    Wash and pat the spinach dry, slice mushrooms and radishes. To assemble: Place a handful of spinach leaves on flatbread or in pita pocket. Drizzle with a little dressing (or you can toss the spinach with some of the dressing before using). Spoon in about 1/3 to 1/2 c. of egg salad and top with sliced mushrooms and radishes. Sprinkle with bacon bits for garnish.
  • 3
    Dressing (This is my sister's Poppy Seed dressing which I used without the toasted poppy seeds.) Makes a large batch so cut it in half if desired. In a food processor place 1/2 c. sugar, 1 tsp. dry ground mustard, 1 tsp salt, 1/3 c. cider vinegar, 2 Tbsp of onion juice or finely grated onion. Pulse together until sugar is mostly dissolved. Turn on processor and slowly drizzle in approximately 3/4 c. vegetable oil, (Not olive) and continue processing until thickened. (For Poppy seed dressing, add 2 Tbsp toasted poppy seeds and pulse on and off a few times to distribute) Store in refrigerator for up to 3 weeks.