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Spinach Salad with Bacon, Mushrooms and Creamy Blue Cheese Dressing

Serves 4

I do love spinach, especially in salads. This recipe combines some 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 light and refreshing lunch or dinner main dish.

Ingredients


   Blue Cheese Dressing


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.