Wilted Spinach Salad with Dijon Vinaigrette (08.24.12)

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Recipe

by Chef Ryan Murray, La Caille

Dijon Vinaigrette

  • ¼ Cup Rice Wine Vinegar
  • 1 ½ teaspoons Sugar
  • ¼ cup Dijon Mustard
  • ¼ cup Mayo    
  • 3 tablespoons Super Salad Seasoning
  • 1 Cup Canola Oil

Prep
In a blender add the vinegar, Sugar, mustard, mayo, and Super salad seasonings, turn the blender on low and mix until all incorporated, with the blender running drizzle the oil in a slow stream.

Wilted Spinach Salad

  • 16oz Baby Spinach
  • 5oz Button Mushrooms
  • ½ Diced Red onions
  • 1 Cup Chopped Crispy Bacon
  • 3 Hard Boiled Eggs
  • 1 Cup Dijon Dressing

 

Prep
In a large sauté pan on low warm bacon, mushrooms, onions, after the mushrooms and onions are soft add the dressing, when the dressing in hot remove from heat, add the spinach and warm, toss and coat the spinach add the egg and lightly toss and place on a warm plate.