The Pioneer Woman Tasty Kitchen
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Spinach-Kale-Arugula Salad with Warm Bacon Dressing

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Level: Easy

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Description

A great lunch or supper option for one!

Ingredients

  • ½ cups Chopped Fresh Baby Spinach
  • ½ cups Fresh Baby Kale
  • ¼ cups Fresh Arugula
  • ¼ cups White Button Mushrooms (Sliced) Clean With A Dampen Paper Towel
  • 1 whole Hard Boiled Egg, Sliced
  • FOR THE DRESSING:
  • 2 slices Thick Sliced Hickory Smoked Bacon
  • ¼ teaspoons Cornstarch
  • 3 Tablespoons Milk Or Light Cream
  • ½ teaspoons Black Pepper

Preparation

Rinse and dry greens. Chop and place into a bowl. Add sliced mushrooms and egg; gently toss.

In a small skillet, cook bacon (we like it crispy). Drain excess grease. Cut bacon into pieces and add to salad.

On low heat, add cornstarch to bacon fat and stir with a whisk, creating a roux. Add milk and black pepper, whisking until creamy. Pour over salad and dig in!

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