Warm Spinach Salad

By Chef_JR4

Ingredients

• 10 oz. fresh spinach leaves, washed, dried and stemmed
• 1 ripe avocado, thinly sliced
• 1 pomegranate, seeds only
• 1 cup thinly sliced mushrooms
• 1/2 cup coarsely chopped walnuts
• 1/4 cup brown sugar
• 1/2 cup cider vinegar
• 1/3 cup olive oil
• Freshly cracked pepper

Details

Servings 6

Preparation

Step 1

1. Place torn spinach leaves, avocado slices, pomegranate seeds, and sliced mushrooms into a large bowl and set aside.

2. In a large, dry skillet, toast walnut pieces over high heat for 1-1 1/2 minutes shaking and tossing constantly. Sprinkle over salad.

3. In the same skillet, fry bacon until crisp and remove from pan. Pour off all but 1 tbsp. of fat.

4. Over medium heat, blend in sugar, vinegar, oil and pepper; heat through, stirring occasionally until surar is dissolved.

4. Crumble bacon over salad, pour hot dressing over, toss and serve.