spinach salad with bacon and mushrooms
A nice variation of the classic wilted spinach salad. The Dijon adds just a little zing to the dressing. From Family Fun magazine.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 10-oz bags baby spinach
- 4 slices bacon, cut into 1/2-inch pieces
- 1/2 pound mushrooms, wiped clean, thinly sliced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 1/8 teaspoon salt
- - freshly ground black pepper, to taste
- 1/3 cup parmesan cheese, coarsely grated
How To Make spinach salad with bacon and mushrooms
-
Step 1Stem the spinach and place in a large bowl. Cover with a paper towel and refrigerate while preparing the rest of the salad.
-
Step 2In a 9-inch skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate. Pour off the fat.
-
Step 3Put the skillet back over medium-high heat and add a tablespoon olive oil. Put the mushrooms into the skillet and saute until they are soft and have given up their liquid. Remove with a slotted spoon to a plate.
-
Step 4Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard. Put the bacon and mushrooms into the pan and cook 30 seconds to thicken the juices. Pour over the spinach, season with pepper and add the Parmesan.
-
Step 5Toss and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes