Wilted Spinach Salad with Dijon Vinaigrette (08.24.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


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

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


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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.