Spinach Salad with Bacon Vinaigrette

Spinach Salad with 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

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


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

  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