- 8 cups torn fresh spinach
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced green onions
- 1 medium tomato, chopped
- 5 bacon strips, cooked and crumbled
- 1 hard-cooked egg, chopped
- 1 cup shredded Parmesan cheese
- HONEY-BACON DRESSING:
- 2 bacon strips, cooked and crumbled
- 1/2 cup honey
- 1/2 cup vinegar
- 1/3 cup vegetable oil
- 1 teaspoon yellow or spicy brown mustard
- 1 teaspoon lemon juice
- Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. Yield: 8-10 servings.
Originally published as Spinach Salad with Honey-Bacon Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p59
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Reviewed Jul. 1, 2012
"This is an excellent recipe...wouldn't change a thing!"