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Tuesday, February 18, 2014

Spinach Salad with Warm Dijon Dressing

I'm not joking, your taste buds are about to love this recipe. If you don't like bacon, just turn away. Also, if you don't like bacon...I don't know what to say. I'm mostly kidding, but bacon and I have a secret love affair.

Spinach Salad:

1 bag of baby spinach, washed
1/2 red onion, sliced
~8 oz. sliced mushrooms
6 slices bacon, cooked and crumbled
2 eggs, boiled and sliced
3 tbls. red wine vinegar
3 tbls. bacon grease
1 & 1/2 tsp. whole grain dijon mustard
2 tsp. sugar
1/2 tbls. unsalted butter
pepper to taste

Really it's simple and easy. Boil the eggs and set aside to cool. While the eggs are boiling, slice the mushrooms and onion. Next, cook the bacon and place on a paper towel to drain excess grease. Reserve the grease in the pan for the dressing.

Saute the sliced mushrooms in the butter with a dash of pepper. While those saute, add the warm bacon grease to a small bowl with the red wine vinegar, mustard and sugar. Whisk this together and keep warm.

Assemble the salad with the spinach, then red onions, sauteed mushrooms and bacon crumbles. Place the sliced eggs on the side and drizzle the warm dressing over everything. Serve immediately. Enjoy!

Just look at all those delicious toppings!

Servings: 2 Large plates
Time: 35 minutes

Notes: Husband did not add Tabasco!!! He loved it! We ate it as a complete dinner. It's great. This salad has it all! I made this for 2 (large helpings), but obviously you can make it for the whole family or a larger crowd. If you don't want to use the bacon grease for the dressing, I'm sure you could substitute olive oil or vegetable oil. My Tabasco loving husband just ate this salad for dinner and loved it. I'm sure the bacon helped.

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