| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces bacon
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Pinch salt and pepper
- Pinch salt and pepper
- 1 clove garlic, minced
- 1 pound leaf spinach, tough stems removed
- 8 ounces mushrooms, thinly sliced
Instructions
- In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
- In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
- Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 425 |
| Total Fat | 42 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 25 mg |
| Sodium | 362 mg |
Reviews
I made this as a recipe for 2 and it was sooo good and so easy. I had about 3 ounces of spinach and 3 ounces of sliced mushroom which was a perfect combination. The amount of dressing was perfect and I used it all. The bacon is what really puts this in a 5* category!!
Very good, quick and easy. I mixed baby spinach with romaine and match stick carrots. Definitely a keeper and better than bottled dressings.
great dressing, quick and tasty!