Here is an easy recipe for a delicious wilted spinach and mushroom salad that I borrowed from Sam the Cooking guy. His printed recipe doesn't include the use of 2 different bell peppers, the crustini like bottom or the egg topping but I've found that these elements really add that extra something to the salad.
I don't have a picture to go with this one just yet but I'll be sure to add one the next time I make this.... enjoy!
Ingredients:
1 bag pre-washed spinach leaves
1 red or yellow bell pepper, (or both) thinly sliced
8 slices ready crisp bacon
1 pound mushrooms, sliced
3/4 cup bottled balsamic vinegar dressing
1/2 cup sliced green onions
1-2 hard boiled eggs
Slices of French bread (toasted)
Olive oil
How to make the magic happen:
Start by boiling the eggs, everything else happens pretty quickly so give yourself enough time to allow the eggs to fully boil and cool down
In a large salad bowl, place spinach, bell pepper and green onions
Heat oil in large pan and saute mushrooms until softened, about 5 minutes
Add bacon and cook for another couple of minutes
I like to pre-cut it for a shorter cooking time and it's ready to go once it's done
Turn up heat and add dressing - allow to heat through
After slicing it diagonally, toast your French bread on both sides
Remove from heat and pour over spinach and peppers
Mix well and season to taste with salt & pepper
Serve salad on top of the French bread and top with the boiled egg which you have either sliced or grated
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