Spinach Salad with Warm Bacon Dressing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 90:1-2

A Prayer of Moses, the man of God.

    [1] Lord, you have been our dwelling place

        in all generations. 

    [2] Before the mountains were brought forth,

        or ever you had formed the earth and the world,

        from everlasting to everlasting you are God.

1 (10 ounce) bag baby spinach leaves

10 oz cheese blend, shredded

4 hard-cooked eggs, peeled and sliced

1 c sliced cooked mushrooms

4 strips crisply cooked bacon, crumbled

½ c toasted slivered almonds

1 T olive oil

1 large shallot, minced

1 t roasted garlic, mashed

⅓ c white wine vinegar

⅓ c Dijon mustard

⅓ c honey

2 strips crisply cooked bacon, crumbled

salt and pepper to taste

Place spinach into a large serving bowl; top with cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds.

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.

Pour hot dressing over spinach and toss to coat.