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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
Mayo – Mayonnaise gives the dressing its creamy, smooth texture.
Mustard – For a sharp, tart kick, I use yellow and Dijon mustard.
Honey – Honey helps bring out sweetness, and maintains a smooth, pourable consistency.
Lemon – To brighten the flavor and add some acidity, you’ll want some freshly squeezed lemon juice.
Salt – I always use kosher salt in my cooking, unless specifically noted otherwise.
Notes on Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Cheese Grater – about two years ago, this past year, I bought this rotary grater, and it’s a dream to work with. It chews through all of our cheeses, fruits, vegetables, and nuts with ease, saving me a ton of prep time.
How to Make Crunchy Spinach Salad
Steaming the Edamame: I start by steaming the edamame and letting it cool. Depending on whether or not I bought it in the pod or already shelled, I’ll take care of that now.
Slicing the Vegetables: I rinse and chop the spinach, lettuce, and mushrooms. I also slice and juice the lemon.
Shredding the Cheese: You’ll also want to grate the provolone at this stage.
Mixing the Salad: Combine the romaine, spinach, mushrooms, edamame, provolone, and cranberries in a large mixing bowl. I usually toss with tongs to mix everything.
Whisking the Dressing: Add the mayonnaise, yellow mustard, Dijon mustard, honey, lemon juice, and salt in a small bowl or glass measuring cup. Whisk until smooth.
Dressing the Salad: When it’s time to serve, I drizzle the salad with the dressing and toss well to coat.
Topping: At the very last, you’ll sprinkle those irresistible wonton strips on top, for extra crunchy awesomeness right before serving.
Expert Tip
When you’re mixing everything together with the dressing, make sure you’re tossing, not stirring. In this case, tossing is a lighter method of mixing ingredients that combines everything more gently, putting less pressure on delicate food. Some ingredients, like the cheese and edamame, can crush easily, so taking the time to make sure everything’s mixed carefully helps preserve the perfect balance of textures in each bite.
Adjusting the Dressing – If your dressing turns out thinner than you’d like, you can add another tablespoon of mayo as needed. If your dressing looks too thick, you can add a splash of lemon juice, as needed.
Shelling the Edamame – You can buy the edamame for this salad in the pod or already shelled, either way it’s very simple to use. Just gently squeeze or pinch the end of each pod to pop the little green beans right out of the seam. Then toss the tough outer shells.
Managing Moisture – If you’re going to be storing this salad in the refrigerator for more than an hour or two, I usually place a paper towel underneath and on top of the salad in the container. This helps absorb excess moisture that’ll be released in the refrigerator, which helps keep the salad from becoming soggy or wilted.
(And, just to be clear, if you’re storing the salad in advance, please don’t dress it yet! AND wait to add dressing and the wonton crisps until it’s time to serve, to keep everything crisp for longer.)
Make Ahead & Storage
Make Ahead: I wait to dress the salad until it’s time to serve, but the salad and dressing can be made and stored separately the day before.
How to Store: I usually store the salad in an airtight container (along with a paper towel to absorb moisture) in the refrigerator.
Serving Suggestions
I will happily eat this salad with just about any meal. However, it really shines with Grilled Tri Tip and Baked Potatoes for a Sunday dinner. And for a heartier Sunday dinner, try serving it with this Herb Rubbed Sirloin Pork Roast or Pork Schnitzel and Herb Mashed Potatoes.
More Side Salad Recipes
- Harvest House Chop Salad
- Bright Winter Salad
- Cucumber Tomato Salad
- Orange Parsley Salad
- Strawberry Spinach Salad
- Sweet Kale Salad
- Brussels Sprouts Salad
Frequently Asked Questions
Fresh spinach will have a rich green color. Avoid produce that’s gray or yellow or has other visible damage. Wilted leaves and bruised spots are a no-go.
I usually chop the lettuce into small, bite-sized pieces. And I aim for about ¼” thickness when slicing the mushrooms.
Yes! This dressing will keep in an airtight container or jar in the refrigerator for up to a week.
Crunchy Spinach Salad
Ingredients
- 1 cup frozen edamame *in the pod or already shelled
- 6 cups Romaine lettuce chopped small
- 6 cups baby spinach
- 4-8 ounces white button mushrooms sliced
- 4 ounces provolone cheese shredded
- ½ cup dried cranberries
- 1 cup wonton strips
Honey Mustard Dressing
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- 1 tablespoon lemon juice
- kosher salt adjust to taste
Instructions
- Steam the edamame according to package directions and let it cool. Then gently squeeze or pinch the end of each pod to pop the green beans right out of the seam. Discard the outer shells.
- Combine the spinach, romaine, mushrooms, edamame, provolone, and cranberries in a large bowl and toss to combine.
- In a small bowl or glass measuring cup, combine the mayonnaise, yellow mustard, dijon mustard, honey, lemon juice, and salt. Whisk smooth.
- Drizzle the salad with the dressing and toss well to coat. Top with crunchy wonton strips before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
