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Spinach Salad with Warm Bacon-Mustard Dressing

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Spinach Salad with Warm Bacon-Mustard Dressing
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Prep 15 m Cook 5 m Ready In 20 m

“A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I’ve ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.”

Ingredients

1 (10 ounce) bag baby spinach leaves

4 hard-cooked eggs, peeled and sliced

1 cup sliced mushrooms

4 strips crisply cooked bacon, crumbled

10 ounces Swiss cheese, shredded

1/2 cup toasted sliced almonds

1 tablespoon olive oil

1 large shallot, minced

1 teaspoon garlic, minced

1/3 cup white wine vinegar

1/3 cup Dijon mustard

1/3 cup honey

2 strips crisply cooked bacon, crumbled

salt and pepper to taste

Directions

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.

Pour hot dressing over spinach and toss to coat.

Spinach Salad with Warm Bacon-Mustard Dressing

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (10 ounce) bag baby spinach leaves
  • 4 hard-cooked eggs, peeled and sliced
  • 1 cup sliced mushrooms
  • 4 strips crisply cooked bacon, crumbled
  • 10 ounces Swiss cheese, shredded
  • 1/2 cup toasted sliced almonds
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 teaspoon garlic, minced
  • 1/3 cup white wine vinegar
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 strips crisply cooked bacon, crumbled
  • salt and pepper to taste
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Instructions

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.

Pour hot dressing over spinach and toss to coat.

Notes

Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 4 Yield: 4 servings