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Warm Spinach Bacon Salad

Western.Chefs's picture
Ingredients
  Oven baked pepper croutons 1 Cup (16 tbs)
  Fresh spinach 1 1⁄2 Pound
  Mushrooms 6 Ounce, sliced to make 2 1/4 cup
For the dressing:
  Lean bacon slices 4
  Chopped red onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Apple cider vinegar 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice/Dry white wine 1⁄4 Cup (4 tbs)
  Whole grain dijon mustard 2 Teaspoon
  Honey 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
Directions

1. Prepare the croutons. While they are baking, wash the spinach well, spin it dry, and discard the stems. Tear the spinach into bite-size pieces (you should have about 9 cups); toss with the mushrooms in a large salad bowl.
2. To make the dressing: In an 8-inch skillet, cook the bacon over moderately high heat for 5 minutes or until crisp. Using a slotted spoon, transfer to paper towels to drain, then crumble. Discard all but 2 tablespoons of the bacon drippings from the skillet.
3. Add the onion and garlic to the skillet and saute for 5 minutes or until tender. Stir in the remaining dressing ingredients, bring just to a simmer, and cook for 1 minute.
4. Pour the dressing over the spinach, sprinkle in the croutons and toss thoroughly, just until the salad begins to wilt. Top with the bacon and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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