Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Name: Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 198 grams qts. lightly packed baby spinach; 1 teaspoons About freshly ground black pepper; 2 Tbsps canola oil; 2 teaspoons Dijon mustard; 3 larges eggs, hard-cooked and cut into wedges; 1 large head fennel (about 4 in. wide), trimmed and thinly sliced; 2 teaspoons roughly chopped fresh thyme leaves; 1 teaspoons About kosher salt; 142 grams mushrooms, thinly sliced; 2 Tbsps extra-virgin olive oil; 3 Tbsps minced shallot; 3 Tbsps sherry vinegar; 142 grams good-quality thick-cut bacon

Need a gluten free, dairy free, and whole 30 side dish? Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette could be an awesome recipe to try. This recipe serves 8. One portion of this dish contains around 6g of protein, 16g of fat, and a total of 183 calories. If you have kosher salt, shallot, fennel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine spinach, eggs, and mushrooms in a large shallow serving bowl.

Ingredients you will need

Mushrooms

Spinach

Egg

Equipment you will use

Bowl

Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes.

Ingredients you will need

Bacon