Dion's Crunchy Spinach Salad: A Copycat Recipe
Fresh greens, nutty edamame, sweet cranberries, plenty of cheese, wonton crisps, and a handful of fresh mushrooms tossed in a tangy sweet honey mustard dressing add up to this unforgettable Crunchy Spinach Salad.
Inspired by one of my favorite restaurant salads, this salad never fails to remind me of road trips with family. As you already know, I grew up in New Mexico and I have loved Dion’s Pizza for as long as I can remember. There’s no such thing as a trip back home that doesn’t include a stop there for at least one meal. Even my green chile ranch was inspired by our love for their dressing, since we couldn’t get it after moving out of state. So, I’m thrilled to share another Dion’s copycat salad today.
Dion’s Crunchy Spinach Salad
I fell for the crunchy spinach salad the very first time I tried it. I was visiting my sister Jenny in NM and she ordered this salad along with our pizza. I had always ordered their chef salad, so when this one showed up, I wasn’t sure what to think about it. It’s hard to believe that was almost ten years ago.
I can not believe it took me until this summer’s road trip to Arizona to finally try my hand at this recipe. But, I am proud of myself for remembering to put the ingredients on my shopping list while I was still eating it. How’s that for thinking ahead?
Ingredients and Substitutions
The Salad Greens – I build this salad off crisp, cool Romaine lettuce and baby spinach. Mushrooms – You’ll want to use white button mushrooms to add a meaty, satisfying bite. Edamame – Edamame offers a buttery, nutty flavor and a satisfying “pop”. You can buy frozen edamame in the pod and shell it yourself or buy it already shelled. It’s up to you here. Cranberries – Dried cranberries add tart, mild sweetness. Cheese – For a creamy, velvety note, I add some provolone cheese. Wonton Strips – You’ll want to sprinkle some wonton strips on top, for added crunch. Honey Mustard Dressing – This tangy sweet dressing brings everything together. It’s made with mayonnaise, yellow and Dijon mustard, honey, lemon juice, and a pinch of salt.
How to Make Crunchy Spinach Salad
To start, I steam the edamame and let it cool. Depending on whether or not I bought it in the pod or already shelled, this takes anywhere from 5-10 minutes. While the edamame is cooling, I chop the mushrooms, grate the cheese, and tear the lettuce into bite-sized pieces.
Next, I mix the cooled edamame, mushrooms, cheese, and lettuce in a large bowl. Then, I add the wonton strips on top for a satisfying crunch. Finally, I whisk together the honey mustard dressing ingredients and pour it over the salad, tossing everything together until it's well coated.
This salad is perfect for a light lunch or as a side dish for dinner. The combination of textures and flavors is simply delightful. I hope you enjoy making and devouring this Crunchy Spinach Salad as much as I do!