Thursday, July 15, 2010

Spinach Salad

Cummulative Rating
Makes 4 servings.
Easy Ingredients

1-1/2 pounds tender, young spinach leaves
6 large mushrooms, sliced
1 bunch green onions, sliced
1/2 cup cooked, gf bacon, thinly sliced
1 egg, hard-boiled

2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1 teaspoon salt
Freshly ground black pepper to taste

Pinch spinach leaves from stems and wash and dry them.

Combine all dressing ingredients and whisk in a bowl until thoroughly blended and emulsified. Set the dressing aside until needed.

Tear spinach leaves into bite-size pieces and place in a large salad bowl. Add mushrooms, onions, and bacon.

Toss salad with dressing until it is glossy and thoroughly coated.
Serve garnished with grated hard-boiled egg.