The Pioneer Woman Tasty Kitchen
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Spinach Salad with Warm Bacon Honey Mustard Vinaigrette

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Level: Easy

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Description

Spinach Salad with Warm Honey Mustard Vinaigrette is a tasty complete meal with crispy bacon, sweet red onion, earthy mushrooms and hard-boiled eggs all drizzled with a lightly sweetened warm vinaigrette. It is the perfect spring or summer lunch or light dinner.

Ingredients

  • FOR THE DRESSING:
  • 4 slices Bacon
  • 2 cloves Garlic, Finely Minced
  • ¼ cups Cider Vinegar
  • 2 Tablespoons Dijon Mustard
  • ¼ cups Honey
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Fresh Cracked Black Pepper
  • ⅓ cups Olive Oil
  • FOR THE SALAD:
  • 10 dashes Baby Spinach
  • 3  Hard Boiled Eggs, Peeled And Sliced
  • ¼ cups Thinly Sliced Red Onions
  • 1 cup Grape Tomatoes Sliced
  • ⅔ cups Thinly Sliced Buttons Mushrooms (2–3 Large)
  • 1 cup Herb Butter Croutons

Preparation

Preheat oven to 375ºF. Lay bacon on cookie sheet and place in oven. Bake for 7–8 minutes and flip. Bake for 5–6 additional minutes or until golden brown. Move bacon to paper towels.

Pour 1 to 1 1/2 tablespoons of bacon grease into small saucepan over low heat. Add garlic and cook for 60 seconds. Whisk in cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in olive oil. Cover and turn off heat.

Coarsely chop bacon. In large bowl, add baby spinach, eggs, red onions, tomatoes, mushrooms, croutons and chopped bacon. Drizzle salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

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