Spinach Salad with Bacon and Creamy Blue Cheese Dressing

http://teriskitchen.com/salads-recipes/spinach-salad-creamy-blue-cheese-dressing.html

Serves 4 to 6

I do love spinach, especially in salads. This recipe combines tomatoes, mushrooms, bacon, hard-cooked eggs and blue cheese, all of which complement spinach so well. It is intended to be served as a first course or side salad with a meal, but you can easily add more of the vegetables and eggs for a refreshing main dish for lunch or dinner.

Ingredients

• 1 pound fresh spinach, preferably flat-leaf, cleaned, dried and chilled (can use 10-ounces prewashed spinach)
• 1 large sweet onion, thinly sliced
• 8 slices bacon, fried crisp, drained on paper towels, and broken into bite-sized pieces
• 8 ounces fresh button mushrooms, sliced
• 1 or 2 large tomatoes, chopped
• 3 hard-cooked eggs, sliced or chopped
• Salt and pepper to taste

   Blue Cheese Dressing

• 1 cup sour cream (can use reduced fat)
• 1/4 teaspoon Dijon mustard
• 1 teaspoon minced fresh onions
• 1 teaspoon finely minced fresh garlic, or to taste
• 1 to 2 teaspoons red wine vinegar
• Salt and pepper to taste
• Milk (optional, see instructions below)
• 4 ounces blue cheese, crumbled

Place the spinach in the bottom of a large salad bowl or platter. Layer the other ingredients in rows or circles on top of the spinach. Season with salt and pepper.

For the dressing, combine the first six ingredients; beat well. Add a little milk if you want a thinner dressing. Gently stir in the blue cheese. Taste for seasoning. Pour a little of the dressing on top of the salad. Toss just before serving, passing remaining dressing for those want more.

Notes: The salad is very nice presented on individual salad plates, with sliced tomatoes and eggs instead of chopped, topped with a little dressing. The dressing can be made ahead, covered and stored in the refrigerator for up to three days.

---