Spinach Salad With Bacon and Mushrooms

"A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine."
 
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photo by lazyme photo by lazyme
photo by lazyme
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Stem the spinach and place in a large bowl.
  • Cover with a paper towel and refrigerate while preparing the rest of the salad.
  • In a 9-inch skillet, cook the bacon until crisp.
  • Transfer to a paper towel-lined plate.
  • Pour off the fat.
  • Put the skillet back over medium-high heat and add a tablespoon olive oil.
  • Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
  • Remove with a slotted spoon to a plate.
  • Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
  • Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices.
  • Pour over the spinach, season with pepper and add the Parmesan.
  • Toss and serve.

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Reviews

  1. Great salad. I used Turkey Bacon for lower fat. I also microwaved each salad after I put the dressing on for 1 minute to wilt the spinach leaves. It was a big hit!!
     
  2. This is much more than just a nice variation of the classic wilted spinach salad, it is a *great variation* of it! I used button mushrooms & made only 1 sml chg when I added thinly sliced red onion as a pers pref to the tasty dressing in Step 9 of the prep. I served it w/a pasta dish & loved every bite of this delicious salad! This was a happy PAC choice & joined my other favourite RZ salads as dinner party worthy. Thx for sharing this great recipe w/us.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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