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Spinach-Kale-Arugula Salad with Warm Bacon Dressing
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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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