Spinach Salad

A meal-in-a-bowl salad of bright green baby spinach leaves, red tomatoes and purple onions. Plus, protein from the eggs, mushrooms and chunks of bacon. The balsamic vinaigrette includes garlic and a spicy brown mustard blended to a creamy goodness with a measure of healthy olive oil.

5 from 5 votes

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Prep Time: 30

Total Time: 30

Calories: 481kcal

Author: Pat Nyswonger

Ingredients

For the Salad

8 ounces thick slices bacon
8 ounces fresh baby spinach
1/2 red onion thinly sliced
4 medium crimini mushrooms thinly sliced
8 hard boiled eggs peeled and sliced
1 cup grape tomatoes

For the Balsamic Vinaigrette:

1/4 cup balsamic vinegar
4 teaspoons spicy brown mustard
1 garlic clove crushed or chopped
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil

Instructions

For the Salad:

Preheat the oven to 400°F
Set a wire rack over a foil-lined baking sheet and arrange the bacon on the rack. Bake for 20-25 minutes or until crisp. Remove from the oven and transfer the bacon to a paper towel lined plate to drain. When cool, cut the bacon into 1/2-inch pieces and reserve.
Add the spinach to a large salad bowl and arrange the onions, mushrooms, eggs and tomatoes in sections over the spinach and distribute the reserved bacon over the top.

For the vinaigrette:

To a mini-food processor or a blender, add the balsamic vinegar, mustard, garlic, salt and pepper and blend for 10-20 seconds. While the motor is running, slowly add the olive oil and blend to a thick consistency.
Pour the desired amount of the vinaigrette over the spinach salad, toss and serve. Or, portion up the un-dressed salad onto individual plates and pass the vinaigrette for guests to add as desired.

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