When I was little, I hated spinach . . . then I actually tried it. Now I love spinach any way at all, but especially in this salad with the honey-mustard dressing. One tip though, buy the triple-washed baby spinach because it’s much more tender, and you don’t have to hassle with washing it and removing the tough stems.
Recipe information
Yield
serves 4
Ingredients
Croutons
Salad
Dressing
Preparation
Step 1
To prepare the croutons: Preheat the oven to 350°F.
Step 2
Cut the bread into 1/2-inch cubes and place them on a baking sheet. Pour the butter over the bread cubes and toss them until they are evenly coated. Bake for 10 minutes, or until they are golden brown.
Step 3
To prepare the salad ingredients: Gently place the eggs in a small saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn off the heat and let the eggs stand in the water until they are cool. Peel the eggs and dice them into 1/4-inch pieces.
Step 4
Meanwhile, cut the bacon into 1/4-inch-thick strips and place them in a sauté pan. Cook over medium heat for 12 to 15 minutes, or until crisp. Transfer to paper towels to drain.
Step 5
Wash the mushrooms and cut into 1/4-inch thick slices.
Step 6
To prepare the dressing: Place the honey and Dijon mustard in a small bowl and stir until combined.
Step 7
Place the spinach in a large bowl and toss with the dressing. Arrange the mushrooms, eggs, bacon, and croutons on top of the spinach.
