Delicious Spinach Salad with Tarragon Vinaigrette

This easy-to make spinach salad is a delicious blend of flavors and textures. Topped with sliced mushrooms, crispy bacon, and drizzled with a tarragon mustard vinaigrette, it's perfect for a light lunch or a dinner starter. Read on to learn how to make this light and fresh tasting Spinach Salad with Tarragon Vinaigrette.

Try my recipe for Homemade Blue Cheese Dressing.

Ingredients

Salad

• Fresh spinach leaves
• White mushrooms
• Cooked bacon
• Cherry tomatoes (optional)
• Goat cheese (optional)

Tarragon Mustard Vinaigrette

• Extra virgin olive oil
• Champagne vinegar
• Shallots
• Dijon mustard
• Fresh tarragon
• Kosher salt
• Freshly ground black pepper

See printable recipe card for quantities.

Instructions

Tarragon Vinaigrette

Combine the oil, vinegar, shallot, mustard, tarragon, salt and black pepper in a blender and blend until smooth.

Salad

In a skillet over medium heat, cook the bacon slices until they are crispy, about 8-10 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.

Add the spinach leaves to a large bowl. Add the mushrooms and bacon. Toss with dressing and serve.

Serve immediately.

Variations

If you prefer a little more protein in your salad, try adding grilled chicken breast or hard boiled eggs. You can also add toasted walnuts or pecans for added texture and flavor.

Storage

Store leftover vinaigrette in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Final Thoughts

This spinach salad with sliced mushrooms and crispy bacon is delicious. The combination of fresh spinach, savory bacon and the flavorful tarragon mustard vinaigrette creates a light salad that is sure to please. Enjoy

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Pairing

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📖 Recipe

Fresh Spinach Salad with Sliced Mushrooms, Crispy Bacon, and Tarragon Mustard Vinaigrette Recipe

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This easy-to make spinach salad is a delicious blend of flavors and textures. Topped with sliced mushrooms, crispy bacon, and drizzled with a tarragon mustard vinaigrette, it's perfect for a light lunch or a dinner starter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 486

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

Salad

• 1 pound fresh spinach leaves stemmed
• 12 white mushrooms sliced
• 8 ounces bacon cooked and chopped
• 1 cup cherry tomatoes halved
• 4 ounces goat cheese optional

Tarragon Mustard Vinaigrette

• ¾ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 1 shallot chopped
• 1.5 teaspoon Dijon mustard
• 1 tablespoon fresh tarragon chopped
• 1 teaspoon kosher salt
• freshly ground black pepper

Method

 

1. In a blender, combine the shallot, olive oil, champagne vinegar, mustard, salt and pepper. Blend until smooth. Add the tarragon and pulse 8-10 times until tarragon is chopped and incorporated.
2. In a skillet over medium heat, cook the bacon slices until they are crispy, about 8-10 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
3. Add the spinach leaves to a large bowl. Add the mushrooms and bacon. Toss with dressing and serve.
4. Serve immediately.

Nutrition

Serving: 1cupCalories: 486kcalCarbohydrates: 7gProtein: 12gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.05gCholesterol: 34mgSodium: 788mgPotassium: 738mgFiber: 3gSugar: 2gVitamin A: 7470IUVitamin C: 29mgCalcium: 124mgIron: 4mg

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