Preparation Info

Spinach Salad with Bacon & Pecans

Made With Our

Wasabi Mustard

Item: 120820


  • 1 large bag baby spinach leaves, washed
  • 1/4 cup finely sliced red onion
  • 4 ounces fresh mushrooms, trimmed and sliced thin
  • 6 slices of bacon, cooked crisp and crumbled
  • 1/2 cup pecans, toasted

  • Dressing:
  • 1/2 cup Stonewall Kitchen California Extra Virgin Olive Oil
  • 2 1/2 Tablespoons 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


  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.