Ingredients
6
6 servings
- •0.25 pound slab bacon
- •1 tablespoon curry powder
- •3 tablespoons red wine vinegar
- •1 tablespoon prepared Dijon-style mustard
- •9 tablespoons vegetable oil
- •salt and pepper to taste
- •12 cups flat leaf spinach - rinsed, dried and stems removed
- •12 fresh mushrooms, sliced
Instructions
- Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 297
- Carbohydrate: 5g
- Fat: 30g
- Fiber: 2g
- Protein: 5g
- Sugar: 1g
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