Prep 20 mins
Cook 0 mins
A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.
- 283.49 g bag Baby Spinach
- 4 slice bacon, cut into 1/2-inch pieces
- 226.79 g cremini mushrooms or 226.79 g button mushroom, wiped clean, thinly sliced
- 44.37 ml extra virgin olive oil, divided
- 29.58 ml lemon juice
- 9.85 ml Dijon mustard
- 0.59 ml salt
- fresh ground black pepper, to taste
- 78.07 ml parmesan cheese, coarsely grated
- 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.
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!!
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.