Maple Spinach Salad


  • 2 bunches of fresh spinach, cleaned
  • 4 ounces of sliced mushrooms
  • 1 hard boiled egg
  • 8 ounces of bacon, cooked crisp
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2/3 cup of rice wine vinegar
  • salt and pepper to taste
  • 2 tablespoons toasted sesame seeds


Remove stems from spinach and toss with mushrooms in a serving bowl. Chop egg & crumble bacon. Toss with the spinach. Stir maple syrup & vinegar together. Add salt & pepper. Heat until warm in a saucepan. Sprinkle sesame seeds over the spinach. Pour maple syrup over spinach and toss.