
Spinach Salad with Warm Bacon-Mustard Dressing
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I’ve ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast. Recipe from allrecipes.com
Ingredients
- 10 oz baby spinach leaves
- 4 eggs hard-boiled, peeled and sliced
- 1 cup mushrooms sliced
- 4 strips bacon crisply cooked, crumbled
- 10 oz swiss cheese shredded
- 1/2 cup almonds toasted, sliced
- 1 tbsp olive oil
- 1 large shallot minced
- 1 tsp garlic minced
- 1/3 cup white wine vinegar
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 strips bacon crisply cooked, crumbled
- salt
- pepper
Instructions
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition
Nutrition Facts
Spinach Salad with Warm Bacon-Mustard Dressing
Amount per Serving
Calories
734
% Daily Value*
Fat
51
g
78
%
Saturated Fat
20
g
125
%
Cholesterol
251
mg
84
%
Sodium
714
mg
31
%
Potassium
843
mg
24
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Sugar
26
g
29
%
Protein
37
g
74
%
Vitamin A
7486
IU
150
%
Vitamin C
21
mg
25
%
Calcium
715
mg
72
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.