Spinach Salad with Warm Bacon-Mustard Dressing


  • 1 (10 ounce) bag baby spinach leaves
  • 4 hard-cooked eggs, peeled and sliced
  • 1 cup sliced mushrooms
  • 4 strips crisply cooked bacon, crumbled
  • 10 ounces Swiss cheese, shredded
  • 1/2 cup toasted sliced almonds
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 teaspoon garlic, minced
  • 1/3 cup white wine vinegar
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 strips crisply cooked bacon, crumbled
  • salt and pepper to taste


Prep 15 m Cook 5 m Ready In 20 m

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
Pour hot dressing over spinach and toss to coat.


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