Spinach Salad With Bacon and Mushrooms
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 (10 ounce) bag Baby Spinach
- 4 slices bacon, cut into 1/2-inch pieces
- 1⁄2 lb cremini mushrooms or 1/2 lb button mushroom, wiped clean, thinly sliced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1⁄8 teaspoon salt
- fresh ground black pepper, to taste
- 1⁄3 cup parmesan cheese, coarsely grated
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<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"