Spinach Bacon Salad with Warm Dressing
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- 1 pkg
- spinach, 10 ounces
- 1/4 lb
- mushrooms, thinly sliced
- 1 small
- red onion
- 8 slice
- bacon, cut into 1 inch pieces
- 2 Tbsp
- dijon mustard
- 2 tsp
- 2 tsp
- red wine vinegar
- 1 tsp
- worcestershire sauce
- 3 Tbsp
- lemon juice
1Trim the spinach of coarse stems and blemished leaves, and wash.
2Pat the spinach dry with paper toweling, tear into bite-size pieces, and put into a large serving bowl along with the mushrooms and onion.
4Meanwhile, cook the bacon in a 12 inch skillet over moderately high heat until crisp -- about 5 minutes.
5Drain on paper toweling and reserve.
6Pour off all but 5 tablespoons of the drippings.
7Reduce the heat to low.
8Add the mustard, sugar, vinegar, worcestershire sauce and lemon juice to the drippings.
9Stir to mix well.
10Pour the dressing over the salad, crumble the bacon over it, and toss thoroughly.
12Note: To make ahead, prepare the salad and dressing, but do not combine. Cover the salad with plastic food wrap and refrigerate. Before serving, heat dressing and toss with the salad.