Fresh Spinach Salad with Sliced Mushrooms, Crispy Bacon, and Tarragon Mustard Vinaigrette Recipe
This easy-to make spinach salad is a delicious blend of flavors and textures. Topped with sliced mushrooms, crispy bacon, and drizzled with a tarragon mustard vinaigrette, it's perfect for a light lunch or a dinner starter.
Servings 6 servings
Calories 486kcal
Cost 6
Ingredients
Salad
- 1 pound fresh spinach leaves stemmed
- 12 white mushrooms sliced
- 8 ounces bacon cooked and chopped
- 1 cup cherry tomatoes halved
- 4 ounces goat cheese optional
Tarragon Mustard Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 1 shallot chopped
- 1.5 teaspoon Dijon mustard
- 1 tablespoon fresh tarragon chopped
- 1 teaspoon kosher salt
- freshly ground black pepper
Instructions
- In a blender, combine the shallot, olive oil, champagne vinegar, mustard, salt and pepper. Blend until smooth. Add the tarragon and pulse 8-10 times until tarragon is chopped and incorporated.
- In a skillet over medium heat, cook the bacon slices until they are crispy, about 8-10 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
- Add the spinach leaves to a large bowl. Add the mushrooms and bacon. Toss with dressing and serve.
- Serve immediately.
Nutrition
Serving: 1cup | Calories: 486kcal | Carbohydrates: 7g | Protein: 12g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.05g | Cholesterol: 34mg | Sodium: 788mg | Potassium: 738mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7470IU | Vitamin C: 29mg | Calcium: 124mg | Iron: 4mg