Spinach Salad with Honey Dijon Vinaigrette
INGREDIENTS
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1 cup pecans, roughly chopped
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2 Tbsp honey
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1 Tbsp butter
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1 Tbsp granulated sugar
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12 cups baby spinach leaves
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1 lb bacon, cooked and crumbled
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3 large hard boiled eggs, sliced
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1 cup crumbled feta cheese
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1 cup sliced baby portabella mushrooms
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1 Granny Smith apple, cored and thinly sliced
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1 medium red onion, thinly sliced
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Honey Dijon Vinaigrette:
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1/4 cup honey
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1/4 cup apple cider vinegar
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3 Tbsp Dijon mustard
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1 Tbsp bacon drippings
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1 tsp grated onion or 1/4 tsp onion powder
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1/2 tsp garlic salt
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Freshly cracked black pepper to taste
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2/3 cup canola or vegetable oil
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