Spinach, Mushroom, and Bacon Salad

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 pound spinach, coarse stems discarded and leaves washed well and spun dry (about 6 cups)
  • 10 ounces mushrooms, sliced thin
  • 3 slices bacon, cooked until crisp, drained and crumbled
  • 2 scallions, minced
  • 2 hard boiled eggs, chopped
  • 1/4 cup spinach salad dressing (recipe follows)
  • SPINACH SALAD DRESSING:
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon mayonnaise
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 1 very small garlic clove, chopped
  • 1 cup olive oil
Directions
  • Chiffonade spinach and place on platter. Mound mushrooms in center of platter. Sprinkle bacon, scallions, and hard boiled egg around mushrooms and spinach. Drizzle with dressing.

SPINACH SALAD DRESSING:
  • In a food processor blend all ingredients except oil until smooth and with motor running add oil in a stream, blending until emulsified. Transfer dressing to a jar and keep chilled, covered, until serving Yield: 1 1/4 cups


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