Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Spinach Salad with Warm Balsamic Walnut Dressing
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5 ounces fresh spinach, washed, drained |
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4 ounces fresh sliced mushrooms |
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2 ounces feta cheese |
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½ medium red onion, sliced |
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4 slices bacon, cut up and cooked |
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1 TBSP bacon grease, reserved |
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¼ cup chopped walnuts |
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¼ cup balsamic vinegar |
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¼ cup olive oil |
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½ teaspoon salt |
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¼ teaspoon pepper |
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1 hard cooked eggs, sliced |
Toss spinach, mushrooms, cheese, and onion in a large bowl; set aside.
Cook bacon in skillet on medium heat; pour off all but 1 TBSP grease. Set aside drained bacon.
Add walnuts to reserved drippings in skillet. Cook 1-2 minutes or until lightly toasted, stirring occasionally. Stir in the vinegar, oil, salt, and pepper. Cook ½ minutes or until thoroughly heated. Pour hot dressing over salad; toss to coat. Top with eggs; sprinkle with reserved bacon.
NOTE: I got this recipe off the Kraft food site. I cut it in half for us and used scallions instead of the red onion. The dressing makes more than necessary, so I just discarded the extra. This makes two large salads, so I served it with the Cubanella Chicken for lunch the other day.