Recipe Courtesy of Paula DeenServings: 4
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
Bacon Dressing:
5 slices bacon
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
Spinach Salad:
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
Used Paula's recipe of Low Country Boil for a neighborhood cookout. They'd never had it before. It was a real hit and so easy.
By Audrey on July 01, 2011
My husband and I watched the episode when you and your son made this salad, and thought it looked very good and we would like to try to make it. Will get the ingredients and make it let you know how it turns out. Thank you for having this recipe on line! Sincerly, Sharon De Maio
By Sharon De Maio on April 03, 2011
Love all of your recipes...Please send me your newsletter... Thanks Again, Dana
By DANA STALLWORTH on February 09, 2011
this was an excellent spin on my warm spinach salad. thanks for the upgrade!
By Anonymous on September 07, 2010
By Anonymous on August 27, 2010
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