Spinach Salad with Curry Vinaigrette recipe
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Ingredients
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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
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297.2 calories
carbohydrate: 5.2 g
cholesterol: 12.9 mg
fat: 29.5 g
fiber: 2 g
protein: 5.2 g
saturatedFat: 6.1 g
servingSize: -
sodium: 269.8 mg
sugar: 0.9 g
transFat: : -
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.