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Spinach Salad with Bacon Vinaigrette

Printable recipe for Spinach Salad with Bacon Vinaigrette provided by Cooks Corner, Green Bay.

SPINACH SALAD WITH BACON VINAIGRETTE (serves 4)

 

1 bag spinach leaves

6 slices thick cut bacon, chopped

3 cups button mushrooms, sliced

1 large shallot, sliced

1 1/2 TBSP Dijon mustard

1 TBSP red wine vinegar

1 tsp brown sugar

Salt and pepper

 

Heat a large nonstick pan over medium heat and add the bacon. Cook until crisp, remove with a slotted spoon onto a paper towel lined plate. Scoop out 2 TBSP of the bacon fat from the pan and reserve.

Add the mushrooms and shallots to the pan with the remaining bacon grease, sprinkle with a little salt and pepper. Saute until the mushrooms are tender, about 5 minutes. Remove from the pan and add the reserved 2 TBSP of bacon fat back into the pan. Keeping over medium heat, whisk in the Dijon, red wine vinegar and brown sugar. Season with salt and pepper to taste.

In a large bowl, combine the spinach, bacon, mushrooms and shallots. Pour the vinaigrette over the salad and toss to coat.

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