Spinach-Bacon Salad with Warm Dressing
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | each |
red onion
peeled, sliced |
|
| 8 | slices |
bacon
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
red wine vinegar
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
|
|
| 113.4 | g |
mushrooms
sliced |
|
| 1 | each |
red onion
peeled, sliced |
|
| 8 | slices |
bacon
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
worcestershire sauce
|
|
| 15 | ml |
lemon juice
|
|
Directions
Trim the spinach of coarse stems and blemished leaves, and wash.
Pat the spinach dry with paper toweling, tear into bite-size pieces, and put into a large serving bowl along with the mushrooms and onion.
Set aside.
Meanwhile, cook the bacon in a 12 inch skillet over moderately high heat until crisp -- about 5 minutes.
Drain on paper toweling and reserve.
Pour off all but 5 tablespoons of the drippings.
Reduce the heat to low. Add the mustard, sugar, vinegar, Worcestershire sauce, and lemon juice to the drippings.
Stir to mix well.
Pour the dressing over the salad, crumble the bacon over it, and toss thoroughly.
Serve immediately.
