← Back to Search Results
Spinach and Bacon Salad with Blue Cheese Dressing

Photo by:
Comments: 0
 

Recipe

A delicious steakhouse salad that is full of flavor and textures.

Good with grilled meat.

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 10–12 Mins

Ingredients

Blue Cheese Dressing:

  • ½ cup crumbled blue cheese
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp finely chopped shallot
  • Pinch sugar
  • Salt and freshly ground black pepper

  • 8 slices of bacon
  • 8 oz (225g) baby spinach leaves
  • 8 oz (225g) white mushrooms, sliced
  • 2 scallions, white and green parts, sliced

Directions

1. To make the dressing, shake the cheese, oil, vinegar, mustard, shallots, and sugar in a jar until well combined. Season with salt and pepper, and shake again.

2. Cook the bacon in a large frying pan over medium heat about 6 minutes, until crisp. Transfer to paper towels. Let cool. Crumble the bacon.

3. Toss the spinach, mushrooms, scallions and crumbled bacon together in a large bowl. Add the dressing and toss again. Serve immediately.

Notes

Prepare ahead: The dressing can be refrigerated up to 2 days before serving.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

318kcal (16%)
156mg (16%)
19mg (31%)
305mcg RAE (10%)
631mg
60mg
11g
2g
2g
5g
33mg (11%)
854mg (36%)
9g (46%)
29g (45%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
living-raw-food Living Raw Food
by Sarma Melngailis
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
nigella-express Nigella Express
by Nigella Lawson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
food-to-live-by Food to Live By
by Myra Goodman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?