Spinach, Bacon, Mushroom and Lentil salad. Spinach, Bacon, and Mushroom Salad Spinach, Bacon, and Mushroom Salad. Pour over the spinach, season with pepper and add the Parmesan. In a large salad bowl, combine the spinach, mushrooms and green onions.
Add the lemon juice, water, mustard and pepper to the drippings; cook and stir until heated through. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard.
Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, spinach, bacon, mushroom and lentil salad. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Spinach, Bacon, and Mushroom Salad Spinach, Bacon, and Mushroom Salad. Pour over the spinach, season with pepper and add the Parmesan. In a large salad bowl, combine the spinach, mushrooms and green onions.
To begin with this recipe, we have to first prepare a few ingredients. You can have spinach, bacon, mushroom and lentil salad using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, Bacon, Mushroom and Lentil salad:
- {Make ready of Salad.
- {Prepare 1 cup of spinach.
- {Take 1 cup of brown mushrooms.
- {Make ready 1/2 cup of smoked bacon lardons (optional if non-vegetarian).
- {Take 1/2 cup of yellow lentils (pre-cooked).
- {Prepare handful of Whole walnuts.
- {Take to taste of Goats cheese/sheep's cheese.
- {Make ready of dressing.
- {Make ready 1 tbsp of tahini.
- {Prepare 1 tbsp of lemon juice.
- {Take to taste of salt.
- {Get to taste of black pepper.
- {Take 2 tbsp of olive oil.
Season with a small pinch each of kosher salt and. While bacon is frying, mix greens with onion in a large serving bowl. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond. Drizzle dressing over greens in bowl; toss gently.
Instructions to make Spinach, Bacon, Mushroom and Lentil salad:
- Slice mushrooms and shallow fry for 3-5 mins or until soft.
- Add bacon if non-vegetarian and shallow fry until cooked. Turn off gas!.
- Wash your spinach and set aside.
- Prepare the dressing by combining the lemon juice, tahini, olive oil and seasoning in a separate dish.
- Stir the dressing through the spinach in your serving bowl.
- Add your cold, pre-prepared lentils, and your bacon and mushroom topping.
- Chop your goats cheese into fine cubes and add this.
- Scatter your salad with a small handful of walnuts to garnish.
This spinach salad with crispy thick-cut bacon, boiled eggs, mushrooms, and a warm bacon vinaigrette pairs well with a store-bought rotisserie chicken or pan-seared salmon. It's also wonderful with potato leek soup. To save time, use pre-washed baby spinach, pre-sliced mushrooms, and even pre-cooked boiled eggs, if you like — and pick up a. In a jar or other container with a lid, mix together all of the dressing ingredients, shake well, and refrigerate for an hour or longer (or use right away). In a salad bowl, combine the spinach, eggs, bacon, green onions, and mushrooms, and toss with dressing.
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