Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Ingredients
1 (10 ounce) bag baby spinach leaves
10 ounces Swiss cheese, shredded
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste
Directions
Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, and almonds.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.
Pour hot dressing over spinach and toss to coat.
Recipe Tip
This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.