Power Packed Spinach Salad

Name: Power Packed Spinach Salad
Ingredients: 8 slices bacon; 10 cups fresh spinach, rinsed, stemmed, and patted dry; 2 cups white button mushrooms, wiped clean, trimmed, and sliced; 1 cup thinly sliced red onion; 2 medium tomatoes, cored and cut into wedges, optional; 2 hard-boiled eggs, peeled and thinly sliced, optional; Dressing, recipe follows; 1/2 cup honey; 1/4 cup Dijon mustard; 1 cup vegetable oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon ground white pepper; 1/4 teaspoon salt

13 ingredients

13 steps

Ingredients

8 slices bacon
10 cups fresh spinach, rinsed, stemmed, and patted dry
2 cups white button mushrooms, wiped clean, trimmed, and sliced
1 cup thinly sliced red onion
2 medium tomatoes, cored and cut into wedges, optional
2 hard-boiled eggs, peeled and thinly sliced, optional
Dressing, recipe follows
1/2 cup honey
1/4 cup Dijon mustard
1 cup vegetable oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground white pepper
1/4 teaspoon salt

Directions

1

Position rack in center of oven and preheat the oven to 375 degrees F.
2

Line a baking sheet with parchment paper and arrange the bacon strips on it.
3

Bake until brown and crispy, about 20 to 25 minutes.
4

Using oven mitts or pot holders, remove the bacon from the oven and let cool, about 15 minutes.
5

Crumble into bite-size pieces.
6

Combine the spinach, bacon, mushrooms, and onion in a large mixing bowl and toss.
7

Divide the spinach mixture among 4 large plates or 8 small plates (either 2-cup or 1-cup portions).
8

Garnish with tomato wedges and or sliced hard-boiled eggs if desired.
9

Drizzle with the dressing and serve.
10

Combine the honey and mustard in a medium mixing bowl and whisk to blend.
11

Slowly add the oil in a steady stream, whisking until blended and smooth.
12

Add the lemon juice, white pepper, and salt and whisk to blend.
13

Yield: 1 cup