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Spinach Salad with Warm Bacon Dressing
Finally a really healthy recipe from Paula Dean with Food Network!
- 5 slices bacon (I buy gluten free bacon with no nitrates or hormones)
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
- 8 cups fresh spinach leaves, stems removed
- 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
- 1/2 red onion, thinly sliced
In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside.
Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat.
For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm.
If the vinegar is too strong add in a little more honey....
Recipe by Paula Dean with http://www.FoodNetwork.com
Gluten Free Lady
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