Spinach Salad with Bacon and Pecans

ingredients

• One large bag baby spinach leaves, washed
• 1/4 cup finely sliced red onion
• 4 oz. fresh mushrooms, trimmed and sliced thin
• 6 slices of bacon, cooked crisp and crumbled
• 1/2 cup pecans, toasted
• 1/2 cup Stonewall Kitchen Extra Virgin Olive Oil
• 2 1/2 Tbsp. red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon Stonewall Kitchen Wasabi Mustard
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup mayonnaise

directions

1. For the dressing, dissolve the sugar in the vinegar.
2. Combine remaining dressing ingredients (EXCEPT for the mayonnaise) in a food processor or blender and process until well blended.
3. Place the mayonnaise in a large enough bowl to combine with the blended ingredients.
4. Gently whisk the dressing into the mayonnaise a little at a time until all is well mixed.
5. In a large bowl, toss the spinach, bacon and onions well. Toss with dressing until lightly coated.
6. Place tossed salad in a clean serving dish or platter, top with toasted pecans and serve remaining dressing on the side.

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Extra Virgin Olive Oil Item: 551011 $8.95

This salad goes great with simple barbequed foods or as a side dish with an elegant roast.