Spinach Salad with Garlic Dressing
Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood Clarkson Potter, 2008.
Simple garlic vinaigrette dresses a hearty spinach and mushroom salad, made even better with bacon.
- 8 ounces bacon
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Pinch salt and pepper
- 1 clove garlic, minced
- 1 pound leaf spinach, tough stems removed
- 8 ounces mushrooms, thinly sliced
Preparation time 25mins
Cooking time 35mins
Adapted from foodnetwork.com
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.