CanadaSalad
Power Salad with Bacon and Walnut-Red Wine Vinaigrette
Active Time: 15 minutes • Total Time: 0 minutes
Yields: 4 Servings
Ingredients
- VINAIGRETTE:
- 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.
