Spinach Salad Wraps

image: Ingredients inc


  • 5
    Tbsp. red wine vinegar
  • 1/4
    cup sour cream
  • 2
    Tbsp. sugar
  • 2
    tsp. snipped fresh parsley
  • 1
    tsp. salt
  • 2
    cloves garlic, minced
  • 1/2
    tsp. dry mustard
  • 1
    tsp. olive oil
  • 1
    5-oz. pkg. fresh baby spinach (about 5 cups)
  • 6
    10-inch flour tortillas
  • 6
    slices mozzarella cheese, torn in half
  • 8
    oz. fresh mushrooms, sliced
  • 12
    slices bacon, crisp cooked and drained
  • 1/2
    cup thinly sliced red onion
  • 3
    hard-cooked eggs, sliced


1.For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.

2.Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing.

3.Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve.


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