Earthbound's Executive Chef Sarah LaCasse takes this delicious twist on the traditional spinach salad, featuring our savory organic Power greens and a bold walnut-red wine vinaigrette that complements the greens perfectly.
Prep time: 15 min | Total time: 15 min | 4 Servings
red wine vinegar
fresh lemon juice
1 ½ tsp
salt (or to taste)
Freshly ground black pepper
roasted walnut oil
Earthbound Farm Organic Power (or Organic Baby Spinach, 1 package)
2 ½ cups
thinly sliced mushrooms
Hard-boiled eggs (sliced or quartered)
To make the vinaigrette, combine all the ingredients in a small glass jar, seal the lid tightly and shake vigorously to combine. (Any leftover dressing will keep in the refrigerator, sealed, for up to 5 days. Let it return to room temperature and shake vigorously before using.)
To assemble the salad, place the greens, mushrooms and bacon in a large bowl. Pour about 1/3 cup of the dressing over the mixture and toss gently to coat. Divide the salad among 4 plates; top with a few slices of egg and a sprinkle of walnuts. Drizzle each salad with a little more dressing, if you like, and serve immediately.
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