Tuesday, February 8, 2011

Mushroom and Spinach Salad with a Warm Bacon Dressing

Not only is this a delicious salad to eat, but it is also a delicious salad to look at.  I love the beauty of the deep green spinach and the perfectly shaped mushrooms with a splash of purple from the red onion.  Let's just be honest here and skip straight to the best part, a dressing made from bacon.   What a wonderful combination.

For Salad:
6 pieces of bacon (cooked crisp and chopped)
3 slices of red onion
1 pint of baby portabella mushrooms (sliced) (these have a lot more flavor than white button mushrooms)
6 oz. fresh spinach leaves (washed/ dried)

For Dressing:
3 T. of red wine vinegar
3 T. of reserved bacon grease
1 tsp. sugar
1/4 tsp. honey
1 T. country style Dijon mustard
sea salt/ fresh cracked pepper to taste

-Toss all salad ingredients in a large salad bowl; set aside.  In a small saucepan on low heat, stir together all dressing ingredients with a whisk.  Once heated through, drizzle over salad.  Serve immediately.  Serves 4.  Enjoy!

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