The Prince George Spinach Salad

Author: Canadian Living

This spinach salad makes a rave-review lunch, light supper or dinner appetizer.

  • Portion size 6 servings

Ingredients

  • 4 slices bacon
  • 8 cups baby spinach
  • 1 1/2 cup thinly sliced mushroom
  • 1/2 cup thinly sliced red onion
  • 1 oz Asiago cheese
  • 2 eggs quartered and sliced
Creamy Balsamic Dressing:
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon prepared pesto
  • 1 tablespoon liquid honey
  • 1 tablespoon mayonnaise
  • 2 teaspoons Octoberfest or Dijon mustard
  • 1/3 cup vegetable oil
  • 2 tablespoons shredded fresh basil

Method

In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. (Make-ahead: Scrape into jar and store in refrigerator for up to 2 days. Whisk again before serving.) Stir in shredded basil.

Cut bacon crosswise into 1/2-inch (1.25 cm) strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towels.

Place spinach, bacon, mushrooms and onion in large bowl. (Make-ahead: Cover with damp towel and plastic wrap and refrigerate for up to 2 hours.) Add dressing; toss to coat evenly. With vegetable peeler, shave Asiago into thin curls. Arrange over salad with eggs.

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The Prince George Spinach Salad

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