Spinach Salad with Honey Dijon Vinaigrette
Servings 6 servings
Calories 912kcal
Ingredients
- 1 cup pecans roughly chopped
- 2 Tbsp honey
- 1 Tbsp butter
- 1 Tbsp granulated sugar
- 12 cups baby spinach leaves
- 1 lb bacon cooked and crumbled
- 3 large hard boiled eggs sliced
- 1 cup crumbled feta cheese
- 1 cup sliced baby portabella mushrooms
- 1 Granny Smith apple cored and thinly sliced
- 1 medium red onion thinly sliced
- Honey Dijon Vinaigrette:
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 Tbsp Dijon mustard
- 1 Tbsp bacon drippings
- 1 tsp grated onion or 1/4 tsp onion powder
- 1/2 tsp garlic salt
- Freshly cracked black pepper to taste
- 2/3 cup canola or vegetable oil
Instructions
- In a non-stick skillet over medium high heat melt the honey, butter and sugar together.
- Add the pecans stirring constantly until mixture has reduced and the pecans are completely coated for around 3-5 minutes.Pour onto a silpat or non-stick surface to cool then break apart.
- Arrange the spinach, bacon, egg, feta, mushrooms, apple and onion in a large salad bowl .
- In a medium-size mixing bowl whisk together the honey, vinegar, Dijon, bacon drippings, onion, garlic salt and pepper.
- Drizzle the oil slowly in a steady stream whisking constantly until emulsified and thickened.
- Toss salad lightly with vinaigrette just before serving and serve extra on the side. (Makes 1 1/2 cups)
- Serve immediately.
Notes
The vinaigrette can be made in advance, if desired. Store chilled in an air tight container and shake well before serving.
Nutrition
Serving: 1serving | Calories: 912kcal | Carbohydrates: 33g | Protein: 20g | Fat: 80g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1161mg | Potassium: 743mg | Fiber: 4g | Sugar: 26g | Vitamin A: 5979IU | Vitamin C: 20mg | Calcium: 225mg | Iron: 3mg