Spinach and Bacon Salad with Blue Cheese Dressing
A delicious steakhouse salad that is full of flavor and textures. Good with grilled meat.
Prepare ahead: The dressing can be refrigerated up to 2 days before serving.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time10 min
Cooking Time - Text12
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursecold appetizer, main course
Taste and Texturecheesy, crisp, savory
Type of Dishsalad
- 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
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.
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.
Toss the spinach, mushrooms, scallions and crumbled bacon together in a large bowl. Add the dressing and toss again. Serve immediately.
2008 Dorling Kindersley