This Spinach Salad with Creamy Dressing was the signature salad of the Walper Hotel in its hay day for a reason!
The Walper Terrace Hotel has been a local landmark in Kitchener, Ontario since 1893. The Grand Crystal Ballroom has seen more weddings, New Year's Eves, ballroom dancing sessions that you can imagine- it is an institution around here!
It is enjoying a new lease on life as part of the Hyatt chain so it is nice to see it alive with boutique hotel rooms and lively bars and restaurants again.
The original recipe was a mainstay of the Walper Terrace Hotel restaruant for years.
Going with the less-is-more theory the salad itself is only bacon and spinach! So use the best quality baby spinach you can find.
The dressing is heavy cream cut with white vinegar and hints of onion and dry mustard.
Simple but soooo good! And did I mention easy?
The dressing keeps easily for a week in the fridge. If you store the bacon and prepped spinach separately you can dress the amount of salad you want at any given time and have another salad ready to go in literally a minute or two the next day!
I am tempted to add toasted walnuts or pecans to this and I probably will when I make it in the fall but for now I wanted to stay true to the original recipe.
Walper Spinach Salad With Creamy Dressing
- 1 bunch fresh baby spinach about 8 cups
- ¼ lb bacon 100 grams
- ½ cup heavy cream (18% or 35%) 142mL
- 1 ½ tablespoon white vinegar 25 mL
- 1 teaspoon grated onion 15 mL
- pinch dry mustard
- 2 tablespoon sugar 45 mL
- ½ teaspoon sea salt 7 mL
- ¼ teaspoon pepper 3 mL
- Wash spinach well in cold water. Spin dry and remove tough stems. Tear larger pieces of spinach if necessary.
- Fry bacon in a large skillet over medium high heat until crisp. Drain on a paper towel. Crumble or chop roughly when cool.
- Mix all dressing ingredients together in a jar and shake well.
- Toss spinach and bacon with dressing just before serving.
- Spinach keeps well refrigerated in plastic with some paper towel to absorb excess moisture for a week. Store bacon bits and dressing separately up to one week as well. Mix desired quantity just before serving.