Fresh Spinach Salad with Sliced Mushrooms, Crispy Bacon, and Tarragon Mustard Vinaigrette Recipe
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.
Ingredients
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
Instructions
- 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.
- 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.
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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