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
- u00bc pound slab bacon
- 1 tablespoon curry powder
- 3 tablespoons red wine vinegar
- 1 tablespoon prepared Dijon-style mustard
- 9 tablespoons vegetable oil
- salt and pepper to taste
- 12 cups flat leaf spinach - rinsed, dried and stems removed
- 12 spacious mushrooms, sliced
The instruction how to make Spinach Salad afterward Curry Vinaigrette
- 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.
- In a small, dry skillet, toast curry powder higher than medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- 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.
- 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.
![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8121339.jpg)
Nutritions of Spinach Salad afterward Curry Vinaigrette
calories: 297.2 caloriescarbohydrateContent: 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: