Spinach Salad with Bacon Vinaigrette

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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