Spinach & Mushroom Salad
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spinach
fresh |
|
| ¼ | pound |
mushrooms
large, fresh |
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| ¾ | cup |
peanut oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | teaspoons |
prepared mustard
repared |
|
| 1 | clove |
garlic
peeled, halved |
|
| 4 | slices |
bacon
* |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spinach
fresh |
|
| 113.4 | g |
mushrooms
large, fresh |
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
white wine vinegar
|
|
| 177 | ml |
peanut oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1E+1 | ml |
prepared mustard
repared |
|
| 1 | clove |
garlic
peeled, halved |
|
| 4 | slices |
bacon
* |
|
Directions
- - cooked until crisp, drained, and crumbled.
Trim off and discard tough stems and bruised spinach leaves. Drain, wrap in damp paper toweling, and refrigerate until ready to use, at least several hours. When ready to use, spinach will be dry and crisp.
Trim and slice mushrooms diagonally. Place in non-metal bowl, add lemon juice, and toss to blend. Cover and refrigerate until ready to use.
Combine remaining ingredients except crumbled bacon. Beat until blended. Refrigerate until ready to use.
Beat dressing just before using.
To serve, combine spinach leaves, mushrooms, and dressing, add crumbled bacon, and serve at once.
