By Ray Porrello /

When you travel as much as we do, you come across some amazing recipes.  Here’s one of our favorites to share with the family in the comforts of your own home – a delicious salad from Chico Hot Spring in Montana.

Spinach Salad


Ready In: 23min

Serves: 2-4



  • 4 slices bacon
  • 1 cup mayonnaise
  • 3⁄4 teaspoon Italian herb seasoning
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon sugar
  • 1⁄2 cup olive oil
  • 1⁄4 cup red wine vinegar
  • 2 tablespoons half-and-half
  • 1 1⁄2 lbs fresh spinach, stemmed and torn into bite-sized pieces
  • 2 slices onions, separated into rings (1/8-inch-thick)
  • 1 hard-cooked egg, sieved



  1. Cook bacon in medium skillet until crisp; transfer to paper towels, drain and crumble
  2. Blend mayonnaise, Italian seasoning, garlic and sugar in blender
  3. With machine running, gradually add oil alternately with vinegar in slow steady stream
  4. Gradually add half and half
  5. Toss spinach and onion in large bowl with enough dressing, to taste
  6. Divide between plates, sprinkle with bacon and egg and serve

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