Warm Spinach Salad With Bacon
photo by Faux Chef Lael
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 16 ounces fresh spinach (the stems will make it bitter, so pinch them off)
- 1⁄2 lb bacon, cooked and crumbled (reserve 2 tablespoons of grease)
- 1 red onion, sliced thin
- 2 tablespoons garlic, minced
- 1 lb white mushroom, sliced
- 1 lemon, juiced
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1⁄3 cup Dijon mustard
- 3 tablespoons honey
- 1 pinch salt
- 2 pinches pepper
directions
- Cook bacon until crisp, remove from pan to drain, crumble. Reserve bacon grease.
- In same pan, sautee onion until almost translucent.
- Add garlic and mushrooms and sautee until almost done but still firm.
- Meanwhile, in a small bowl, combine lemon juice, olive oil, vinegar, mustard, honey, salt, pepper and 2 TB of bacon grease. Whisk until well incorporated, then add to the pan with the veggies.
- When the mushrooms are fully cooked, remove the pan from the heat, add spinach into pan and toss to coat well. Cover with lid for 10 minutes so spinach wilts.
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RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.