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Friday is the last day. Extended till Saturday, March 19th till Midnight!
My father use to work in an Italian restaurant that was 5 stars in Las Vegas. When I was younger he invited my best friend and I for dinner. I think we were 16 or 17 at the time. We got really dressed up for the occasion and couldn’t wait to have a really delicious dinner. My dad had it all planned out with what we would be getting at the table. We had 6-7 dishes served to us, including a palate cleanser. Everything was delicious but the spinach salad always comes back to memory for me. The salad was made at our table with crispy bacon and a warm Dijon bacon dressing that wilted the spinach perfectly. This was the best spinach salad I’ve ever had and usually no other restaurant can compare.
My good blogging friend Shelby from The Life & Loves of Grumpy Honeybunch made a delicious spinach salad with shrimp. I on the other hand made the same salad, minus the shrimp. Remember I don’t like dish or seafood! I added crumbled goat cheese instead. It reminded me of the salad I had at my father’s restaurant flavor wise. I didn’t make enough of the dressing so the salads were slightly dry but they still tasted fabulous. I blame those mushrooms for soaking up all the liquid! I didn’t realize making a spinach salad with bacon dressing could be so easy to make. The version below is for 2 people but I made mine for 3 people.
Spinach Salad with Warm Bacon Dressing Adapted from Cook This! Not That!
3 strips bacon
1/2 red onion, sliced
2 cups mushrooms, sliced
Salt and black pepper to taste
1 tbsp Dijon mustard
3 tbsp red wine vinegar
1 bag (6oz) baby spinach
2 hard boiled eggs
1.5oz crumbled goat cheese
Heat large skillet over medium heat. Cook the bacon until crisp, 5-7 minutes. Transfer to a paper towel on a plate and reserve.
Add the mushrooms and onions to the hot skillet and cook until the onions begin to brown, about 3 minutes. Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of extra virgin olive oil. To serve, top spinach with mushroom and onion dressing. Sprinkle bacon, goat cheese and chopped egg on top.