Spinach Salad afterward Curry Vinaigrette

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are usefully crouton-size pieces of slab bacon, fried until crisp just about the outside and chewy roughly speaking the inside.

The ingredient of Spinach Salad afterward Curry Vinaigrette

1. u00bc pound slab bacon
2. 1 tablespoon curry powder
3. 3 tablespoons red wine vinegar
4. 1 tablespoon prepared Dijon-style mustard
5. 9 tablespoons vegetable oil
6. salt and pepper to taste
7. 12 cups flat leaf spinach - rinsed, dried and stems removed
8. 12 spacious mushrooms, sliced

The instruction how to make Spinach Salad afterward Curry Vinaigrette

1. Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook on top of higher than medium high heat until brown and crispy. Cover and cut heat to lowest air to keep bacon warm.
2. In a small, dry skillet, toast curry powder higher than medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. In a medium bowl, whisk together the vinegar and mustard. amass oil in a thin stream, whisking constantly, until the oil is extremely incorporated. go to curry powder and disconcert until smooth. Season to taste gone salt and pepper.
4. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. become accustomed salt and pepper to taste and abet immediately.

Nutritions of Spinach Salad afterward Curry Vinaigrette

calories: 297.2 calories
carbohydrateContent: 5.2 g
cholesterolContent: 12.9 mg
fatContent: 29.5 g
fiberContent: 2 g
proteinContent: 5.2 g
saturatedFatContent: 6.1 g
servingSize:
sodiumContent: 269.8 mg
sugarContent: 0.9 g
transFatContent:
unsaturatedFatContent: