Spinach Salad with Curry Vinaigrette

Fresh spinach leaves are tossed with crisp-chewy bacon, sliced mushrooms, and a homemade toasted curry vinaigrette.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 297 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon curry powder
• 3 tablespoons red wine vinegar
• 1 tablespoon prepared Dijon-style mustard
• 12 fresh mushrooms, sliced
• 9 tablespoons vegetable oil
• 12 cups flat leaf spinach - rinsed, dried and stems removed
• 0.25 pound slab bacon

Recipe Instructions

Step 1

Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.

Step 2

In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.

Step 3

In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.

Step 4

In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.