Spinach Salad with Curry Vinaigrette recipe
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Ingredients
- ¼ pound slab bacon 1 tablespoon curry powder 3 tablespoons red wine vinegar 1 tablespoon prepared Dijon-style mustard 9 tablespoons vegetable oil salt and pepper to taste 12 cups flat leaf spinach - rinsed, dried and stems removed 12 fresh mushrooms, sliced
Nutrition Info
- 297.2 caloriescarbohydrate: 5.2 gcholesterol: 12.9 mgfat: 29.5 gfiber: 2 gprotein: 5.2 gsaturatedFat: 6.1 gservingSize: -sodium: 269.8 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad with Curry Vinaigrette
Directions
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Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.