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Power Salad with Bacon and Walnut-Red Wine Vinaigrette 4 Servings VINAIGRETTE: ¼ cup red wine vinegar 1 Tbsp fresh lemon juice 1 ½ tsp Dijon mustard ½ tsp chopped garlic ½ tsp salt (or to taste) ¼ tsp Freshly ground black pepper ¾ cup roasted walnut oil SALAD: 5 oz Earthbound Farm Organic Power (or Organic Baby Spinach, 1 package) 2 ½ cups thinly sliced mushrooms ⅓ cup cooked bacon 2 Hard-boiled eggs (sliced or quartered) ½ cup chopped walnuts
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Power Salad with Bacon and Walnut-Red Wine Vinaigrette

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

Ingredients

VINAIGRETTE:

¼ cup

red wine vinegar

1 Tbsp

fresh lemon juice

1 ½ tsp

Dijon mustard

½ tsp

chopped garlic

½ tsp

salt (or to taste)

¼ tsp

Freshly ground black pepper

¾ cup

roasted walnut oil

SALAD:

5 oz

Earthbound Farm Organic Power (or Organic Baby Spinach, 1 package)

2 ½ cups

thinly sliced mushrooms

⅓ cup

cooked bacon

2

Hard-boiled eggs (sliced or quartered)

½ cup

chopped walnuts

Directions

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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