This is unquestionably the best chilled fruit soup. The fruit combo is also a fantastic sorbet and smoothie basis.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 (10 ounce) bag baby spinach leaves
- 10 ounces Swiss cheese, shredded
- 4 hard-cooked eggs, peeled and sliced
- 1 cup sliced mushrooms
- 4 strips crisply cooked bacon, crumbled
- 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.
- This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Nutrition Facts
| Calories | 663 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 293 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 17 g |
| Sodium | 1123 mg |
| Sugars | 26 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
really good
I make this every time I get fresh strawberries. First had it at a chain restaurant just outside of Disney World many years ago! I just don’t do the warmed dressing for just me. And I use red wine vinegar and olive oil for the dressing. If you’ve got the ingredients, go ahead and follow recipe exactly, it’s amazing!
We used shredded mozzarella instead of Swiss, and everybody loved it!
Great recipe. I prefer to use Turkey Bacon so I did not add sodium, as it is relatively salty. I only used two strips diced, none on top. Again, pretty salty with the bacon. I discovered I did not have White White Vinegar so I substituted 2 tsp Rice Wine Vinegar, 1/3 cup Sauvignon Blanc, and cut the Honey in half to keep the bite of the Dijon. I made the dressing in the bacon pan! Marvelous!! Thank you for the recipe!
Incredible combination. Made it last night and will make this my go-to spinach salad recipe. DELICIOUS!!!!!
Delicious! I made it without the eggs or almonds and it was still great.
I’ve made a version of this for years. Perfect for any time or occasion. That being said…I advise changes. As already mentioned, quickly cook shallots and garlic in the bacon drippings. save the drippings and use instead of olive oil. Dial way back on the prepared mustard and add some powdered mustard. I also agree that the dressing ingredients should all be heated together before pouring over the spinach. Omit the cheese. Wholly unnecessary and doesn’t contribute to the flavor. Also, you don’t need a whole hard-cooked egg per person unless the salad is a main dish. I would add a sprinkling of chopped pecans or sliced almonds.
First off i did use honey ginger white balsamic vinegar in place of wine vinegar. I really enjoyed this salad. Paired perfect with pork chops.
This is the first-time I’ve seen a recipe for my favorite salad that contains a warm bacon dressing. A very few restaurants that I’ve been to offer it. This sounds yummy, and I will be sure to try making it soon. Thank you!
no changes delicious !!!
Delicious!!! I eat this at least once per week. I did change out the almonds for pecans, but otherwise made per recipe.
Made for dinner per recipe, delicious as written. Prepared in individual bowls. Use 4 eggs between 2 people, likely used less spinach had little dressing left over; not sure it would have been enough for four servings. Will make again.
So good !!!
I put cooked chicken instead of the hard boiled eggs.
Added chicken, decreased sugar, yum!
Very delicious. I substituted apple cider vinegar because I did not have white wine vinegar. A definite keeper.
I make this salad as a meal for us. It is satisfying and delicious..
A very hearty salad. My family loved it. However, as i am nee to cooking i did not know to drop the portion size. We made way too much for three people (I personally can’t eat much at all due to gastric bypass surgery). I will make this again, albeit with a smaller recipe.
Pretty good, but very mustardy when I followed original proportions. I’d probably halve the mustard and use a little less honey if I make again.
I left out the mushrooms but otherwise followed, and this was a full meal for the 2 of us, what with the eggs, bacon, almonds and cheese. It was great!
Delicious! Love the toasted sliced almonds as it gives it a nice crunch!