Hurray for an abundance of spinach at the market! I have so many recipes that I can't remember where they all came from. I use this spinach salad often and there are never any leftovers. That's what makes it "a very good spinach salad".I eat this as a meal in itself, but for all you hearty eaters enjoy it as a side. Spinach can stand up to a very heavy and flavourful dressing. This is one of my favourites!
**A Very Good Spinach Salad**
4 slices lean smokey bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Asiago cheese
2 hard cooked eggs, quartered and sliced ( I sometimes just grate the egg whites and use that portion only)
**Creamy Balsamic Dressing**
1/2 -1 clove garlic, minced
1/4 tsp each salt and freshly ground black pepper
2 T balsamic vinegar
1 T prepared pesto
1 T liquid honey
1 T mayonnaise
1 tsp Octoberfest or Dijon mustard
1/3 cup vegetable oil
2 T shredded fresh basil
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In bowl whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. When made ahead, scrape into a jar and store in refrigerator for up to 2 days. Whisk again before serving. Stir in shredded basil.
Cut bacon crosswise into 1/2-inch strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towelling.
Place spinach, bacon, mushrooms and onion in a large bowl. Add dressing; toss to coat evenly. With vegetable peeler, shave Asiago cheese into thin curls. Arrange over salad with eggs.
Serves 4 - 6
