Spinach Salad with Blue Cheese and Bacon

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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by French Tart photo by French Tart
Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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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

  1. sugarpea
    Perfect combination of ingredients. Loved the dressing! Dh loved the mushrooms and bacon.
     
  2. Jenny Sanders
    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!
     
  3. mommyluvs2cook
    Perfect for what I was looking for!!
     
  4. 7Seven
    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!
     
  5. French Tart
    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

  1. 7Seven
    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!
     
  2. French Tart
    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:-)
     
  3. Kittencalrecipezazz
    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

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> 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.
 
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