Spinich Bacon Salad


For the Salad:
4 cups fresh spinach, stemmed and washed
1 small red onion cut into thin ½ slices
2 eggs, hard boiled and chopped fine
½ cup quartered Calamata olives
¼ cup thinly sliced scallion
¼ lb. sliced mushrooms
¼ lb Grape tomatoes
For the Dressing:
½ lb. Bacon, minced in food processor
¼ cup red wine vinegar
1 T. unfiltered honey
1 tsp. salt and pepper mix
¼ cup Gorgonzola cheese


To make the dressing, sauté the bacon until well done and reserve bacon and
fat. Set aside. In a small bowl, add warm bacon and reserved fat. Slowly add
remaining ingredients, whisking constantly.
In a large mixing bowl, toss spinach with red onion, egg, olive, scallion, and
dressing. Garnish with mushrooms and grape tomatoes.

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