spinach, mushroom & bacon salad, ma
This was from Ma's recipe box we found in NC in July 2019. She sure loved her spinach!
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prep time
cook time
method
No-Cook or Other
yield
2 serving(s)
Ingredients
- fair amount freshly washed spinach
- 5 mushroom buttons, stems removed
- 1/3 pound bacon
- 1 egg
- 1/2 - lemon
- 1 teaspoon dry english mustard
- 1 teaspoon french dijon mustard
- 1 clove garlic, finely chopped
- 1/2 teaspoon black and white pepper
- 1/3 teaspoon salt
- 1/2 teaspoon sugar
- 2 ounces red wine vinegar
- 5 ounces olive and vegetable oil, mixed
- 1 tablespoon cream
- 2 sprigs freshly chopped tarragon
- 1 teaspoon chopped parsley
- 1/2 onion
How To Make spinach, mushroom & bacon salad, ma
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Step 1Dressing: Use small mixing bowl and wire whip. Separate egg yolk from egg white. Put told in bowl, add french and english mustard. Squeeze 1/2 lemon into and add about 1 t olive oil. Mix with whip until smooth. Add shallots, tarragon, S&P, and 1/2 t sugar. Now add 2 oz of vinegar (half red wine vinegar, half herb vinegar). Mix well, add heavy cream and parsley.
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Step 2Keep cleaned spinach in med size bowl. Cut mushrooms paper thin and add to spinach. Broil 1/3 pound good bacon crisp. While cooking add some slices of onion. When onions are done and bacon is crisp, pour dressing in sizzling pan and swirl with fork. Pour while hot over salad, mix well and serve.
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