Makes 4 servings
3 slices bacon
1/4 cup (50 mL) Newman's Own® Parmesan & Roasted Garlic Dressing
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) honey
8 cups (2 L) fresh spinach
1/2 cup (125 mL) mushrooms, sliced
1/4 cup (50 mL) thinly sliced red onion
2 tomatoes, cut in eighths
2 hardboiled eggs, quartered
1. COOK bacon until crisp. Remove bacon from pan, cool, crumble and set aside.
2. LEAVING 1 tbsp (15 mL) drippings in the pan, add Newman's Own® Parmesan & Roasted Garlic Dressing, mustard and honey. Warm over low heat to a simmer; remove.
3. PLACE spinach, mushrooms, onion and tomato in a large salad bowl. Pour hot dressing over spinach, without overdressing, and toss until slightly wilted. Serve warm, garnished with egg and bacon. Serve.
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