Spinach Salad with Blue Cheese and Bacon
photo by mommyluvs2cook
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon lemon juice (or to taste)
- 3⁄4 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1⁄2 lb cleaned Baby Spinach
- 1 cup thinly sliced mushroom
- 4 slices lean bacon, cooked and crumbled
- 2 hard-boiled eggs, cut into quarters
- 1⁄2 cup thinly-sliced red onion
- 1⁄2 cup crumbled blue cheese, of your choice
directions
- Whisk together lemon juice, mustard and season to taste.
- Add oil in a thin stream, whisking, until dressing is emulsified.
- In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
- Toss salad gently, until combined well.
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Reviews
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Perfect combination of ingredients. Loved the dressing! Dh loved the mushrooms and bacon. -
I doubled this recipe to make a starter salad for Thanksgiving dinner for eight people. It was lovely; simple to make and well received by all. I did reduce the olive oil and increase the lemon juice, but overall I thought all the ingredients were nicely varied and well balanced. Really yummy! -
Perfect for what I was looking for!! -
A very light and refreshing salad! I used ham instead of bacon as it was the only thing I have on hand and omit eggs as I was also in the midst of preparing another 3 dishes. Was so busy that I forgot the cheese but hey, it's still amazing! Made this for hubby's birthday lunch and it was a big hit! Will be making this again and next time I will remember eggs and cheese. Thank you! -
Fabulous! I subbed the eggs for tomatoes, I had eggs for breakfast that's why! (Will try this with eggs next time though.) And I used a medley of leaves - baby spinach, rocket and baby chard leaves. The dressing was SUPERB - tangy and fresh. I used Roquefort cheese (of course!!) and had this as a light summer supper outside on the terrace. Loved this thanks Ev. FT:-)
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Tweaks
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A very light and refreshing salad! I used ham instead of bacon as it was the only thing I have on hand and omit eggs as I was also in the midst of preparing another 3 dishes. Was so busy that I forgot the cheese but hey, it's still amazing! Made this for hubby's birthday lunch and it was a big hit! Will be making this again and next time I will remember eggs and cheese. Thank you!
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Fabulous! I subbed the eggs for tomatoes, I had eggs for breakfast that's why! (Will try this with eggs next time though.) And I used a medley of leaves - baby spinach, rocket and baby chard leaves. The dressing was SUPERB - tangy and fresh. I used Roquefort cheese (of course!!) and had this as a light summer supper outside on the terrace. Loved this thanks Ev. FT:-)
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Great salad Ev! I hope you don't mind I subbed feta for the blue cheese as that is all I had on hand! thanks Ev, Kitten:)
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
