Spinach Salad with Warm Bacon Dressing (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
5 slices bacon |
1 1/2 tablespoons finely chopped shallot |
1/2 cup red wine vinegar |
2 tablespoons honey mustard, or more to taste |
salt and freshly ground black pepper |
8 cups fresh spinach leaves, stems removed |
8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced |
1/2 red onion, thinly sliced |
Directions:
1. In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside.
2. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat.
3. For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm.
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