Warm Spinach Bacon Salad
|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|
|Black pepper||1⁄2 Teaspoon|
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.