Power Salad with Bacon and Walnut-Red Wine Vinaigrette

Active Time: 15 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • 01/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper
  • 3/4 cup roasted walnut oil
  • SALAD:
  • 5 ounces Earthbound Farm Organic Power Greens
  • 2 1/2 cups thinly sliced mushrooms
  • 1/3 cup cooked bacon
  • 2 Hard-boiled eggs
  • 0.5 cup chopped walnuts

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.

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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