Spinach, Mushroom, Bacon Salad

This Spinach, Mushroom Bacon Salad makes a great tasting side with almost any entree!

1 lb. fresh young spinach

1/4 lb. raw mushrooms, sliced thin

2 hard boiled eggs. coarsely chopped

1/2 cup vegetable oil

1/2 tsp. dark sesame oil, optional

1 tsp. sugar

3 Tbsp. lemon juice

1/2 tsp. Dijon mustard

salt & freshly ground black pepper

5 strips bacon, fried crisp, crumbled

Wash and dry spinach and discard stems. If leaves are small, leave them whole, if large, cut or tear into bite sized pieces.

Toss the spinach, mushrooms and eggs together in a salad bowl.

Mix in a separate bowl, vegetable oil, sesame oil, sugar, lemon juice, mustard, salt and pepper.

Beat well, then pour over salad and toss until all leaves are coated.

Serve on individual plates and sprinkle with bacon over each serving.

Pair with Baked Garlic Butter Chicken for a delicious meal.

Serves 4


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