Spinach Salad with Bacon Vinaigrette

Spinach Salad with Bacon Vinaigrette

Ingredients

BACON VINAIGRETTE
2 tablespoons reserved bacon drippings
2 tablespoons Dierbergs olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon Dierbergs brown sugar
Salt and freshly ground black pepper

SALAD
1 package (16 ounces) Dierbergs Applewood Smoked Bacon, cut into 1-inch pieces
2 tablespoons Dierbergs olive oil (divided)
1 package (8 ounces) sliced baby bella mushrooms
1 cup slivered red onion
2 bags (5 to 6 ounces each) baby spinach
½ cup Dierbergs grated parmesan cheese
4 pasteurized eggs
1 loaf (8 ounces) Dierbergs Bakery Demi French Baguette, thinly sliced and toasted

Directions

FOR VINAIGRETTE  In small bowl, whisk all Vinaigrette ingredients together until well mixed.

FOR SALAD
  Place bacon in 2-quart glass batter bowl; loosely cover with paper towel. Microwave high stirring every 3 minutes until crisp, about 12 to 15 minutes. Remove bacon with slotted spoon; drain on paper towels. Reserve 2 tablespoons bacon drippings for Vinaigrette; reserve 1 tablespoon for cooking.

In medium skillet, heat the 1 tablespoon reserved drippings and 1 tablespoon of the olive oil over medium-high heat. Add mushrooms and onion; cook stirring occasionally until tender, about 3 minutes.

Add Vinaigrette; cook stirring until heated through.

Place spinach in large bowl; pour mushroom mixture over top and toss until well mixed.

Add parmesan; toss until well mixed. Divide spinach among 4 large plates; top with reserved bacon.

TO SERVE  In large skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Carefully crack eggs into skillet; cover and cook until whites are set but yolks are still very runny, about 2 minutes.

Place 1 egg over top of each salad. Serve immediately with toasted Baguette slices.

Servings: 4
Serving Size: Per serving

Per Serving
Calories: 653
Cholesterol: 227 mg
Fat: 44 g
Sodium: 1669 mg
Carbohydrates: 37 g
Protein: 28 g
Fiber: 4 g