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Friday, February 8, 2013

Spinach Salad with Basil Vinaigrette

Colorful, healthful, and super easy!


8 slices thick-cut bacon (optional)
1 red onion
8 ounces cremini or white button mushrooms, sliced
4 hard-boiled eggs
12 ounces baby spinach, washed and dried

Basil Vinaigrette
1/2 cup balsamic vinegar
2 cloves garlic, chopped
3 teaspoons diced Vidalia onion
1/8 teaspoon dry mustard
2 teaspoons whole-grain mustard
2 teaspoons Dijon mustard
1/2 teaspoon sugar
2 tablespoons finely chopped fresh basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-1/2 cup extra-virgin olive oil


To make the dressing, blend the vinegar, garlic, onion, dry mustard, Dijon mustard, whole-grain mustard, sugar, basil, salt, and pepper in a food processor.
With the processor running, slowly drizzle in the olive oil until the mixture is thoroughly blended. 
Store in an airtight container in the refrigerator for up to 30 days.

To assemble the salad, fry the bacon (if using) until slightly crisp.  Drain the bacon on paper towels, then chop up the bacon and set it aside.  
Cook the sliced onion in a little bit of olive oil until it is golden brown.  Remove from the skillet and set aside.
Next, saute the mushrooms over medium-low heat in the same skillet until golden brown.  Set aside.
Peel and slice the hard-boiled eggs.
Rinse the spinach and put on individual plates.  Top with bacon (if using), caramelized onion, mushrooms, and sliced eggs.
Drizzle dressing on top and enjoy!

Happy munching!

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