Spinach And Arugula Salad

Spinach And Arugula Salad

Makes 6
Prep 20 m
Cook 10 m

Ingredients

Dressing:

Salad:

Directions

Dressing:

  1. 1 of 1 In a small bowl, whisk together the mustard, vinegar, lemon juice, oregano, garlic powder, salt and pepper until salt is dissolved and mixture smooth. Gradually whisk in olive oil in a thin, steady stream. Continue to whisk the mixture until the oil is thoroughly incorporated and the dressing is thickened. Cover the bowl with plastic wrap until ready to use.

Salad:

  1. 1 of 3 Heat a large skillet over medium-high heat. Add the bacon; cook until crispy, about 3 minutes per side. Remove the bacon from the skillet to a plate; reserve.
  2. 2 of 3 To the same skillet, add the sliced mushrooms; saute until softened, about 5 minutes. Remove the mushrooms from the skillet to a plate; let cool.
  3. 3 of 3 In a large serving bowl, toss together the spinach, arugula, onion and cooled mushrooms. Crumble the cooked bacon slices and sprinkle over the top of the salad. Toss with about 1/3 cup of the reserved dressing. Arrange the hard-cooked egg pieces over the top. Serve with remaining dressing on the side. (Extra dressing can be refrigerated, covered, for up to 5 days. Let come to room temperature before using and whisk thoroughly.) Makes 6 servings or 12 appetizer/first course servings.
Nutrition Information for Spinach And Arugula Salad
Servings Per Recipe: 6
Per Serving: 17 g Fat, total, 6 g carb., 11 g pro., 220 kcal cal., 4 g sat. fat, 163 mg chol., 2 g fiber, 560 mg sodium
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/16/2018