Description
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I’ve ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Ingredients
- 1 (10 ounce) bag baby spinach leaves
- 4 hard-cooked eggs, peeled and sliced
- 1 cup sliced mushrooms
- 4 strips crisply cooked bacon, crumbled
- 10 ounces Swiss cheese, shredded
- ½ cup toasted sliced almonds
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 teaspoon garlic, minced
- ⅓ cup white wine vinegar
- ⅓ cup Dijon mustard
- ⅓ cup honey
- 2 strips crisply cooked bacon, crumbled
- salt and pepper to taste
Instructions
- Place spinach into a large serving bowl; top with Swiss cheese
- hard-cooked eggs
- mushrooms
- 4 crumbled strips of bacon
- and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened
- about 2 minutes. Whisk in vinegar
- Dijon mustard
- honey
- and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.
- Pour hot dressing over spinach and toss to coat.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 4