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Savory Spinach and Portabella Mushrooms with Crispy Bacon and Blue Cheese Delight

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Ingredients

Adjust Servings:


	1/4 cup walnuts (chopped)
	3/4 cup olive oil
	1/2 cup vegetable stock
	1/4 cup red wine vinegar (see note #3)
	1 teaspoon garlic (minced)
	1 teaspoon shallot (minced)

	1/4 cup walnuts (chopped)
	1 teaspoon powdered sugar
	4 cups fresh baby spinach leaves
	2 cups portabella mushrooms (sliced)
	6 slices bacon (cooked crisp & crumbled)
	1/2 cup blue cheese (crumbled, may use the other british variety of stilton)

Nutritional information

460.7

Calories

422 g

Calories From Fat

46.9 g

Total Fat

9.8 g

Saturated Fat

23.9 mg

Cholesterol

364.2 mg

Sodium

4.6 g

Carbs

1.5 g

Dietary Fiber

1.3 g

Sugars

7.8 g

Protein

116g

Serving Size

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Savory Spinach and Portabella Mushrooms with Crispy Bacon and Blue Cheese Delight

Name: Savory Spinach and Portabella Mushrooms with Crispy Bacon and Blue Cheese Delight
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 6
Cuisine: American
Ingredients: : 1/4; : 3/4; : 1/2; : 1/4; : 1; : 1; : 1/4; : 1; : 4; : 2; : 6; : 1/2

Features:

Cuisine:

American

I loved all the different textures in this salad and the flavors were wonderful and went well with our grilled salmon! Thanks!

41 min
Serves 6
Easy

Ingredients

Directions

Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing, From the *Carnival Experience* cookbook & Peter Leypold (Executive Chef of Carnival Cruise Lines), this was by far my favorite salad enjoyed on our recent Carribean cruise I entered this recipe as written, but suggest you read my notes at the end of the prep steps for a suggestion to abbreviate the prep + optional ingredient subs This is definitely a company-worthy salad & I hope you enjoy it as much as I did 🙂 (Time includes making the dressing & assembling the salads, but assumes all ingredient prep has been done in advance), I loved all the different textures in this salad and the flavors were wonderful and went well with our grilled salmon! Thanks!

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Steps

1 Done	For Dressing: Whisk Together All Ingredients. Season W/Salt + Pepper as Desired & Set Aside.
2 Done	For Salads:
3 Done	Preheat Oven to 375f Toss 1/4 Cup Walnuts W/1 Tsp Powd Sugar. Place on Baking Sheet & Bake 6-8 Min, Stirring Occ. Watch Carefully to Avoid Burning. Set Aside to Cool.
4 Done	Combine Spinach, Sliced Mushrooms & Crumbled Bacon in a Lrg Bowl. Add Dressing & Toss to Coat.
5 Done	Divide Mixture Onto 6 Salad Plates & Sprinkle W/Toasted Walnuts + Crumbled Blue Cheese. Serve Immediately.
6 Done	Note #1: I Frankly Did not Notice That Much of a Distinction Between the Plain Walnuts Mixed W/the Dressing & the Toasted & Slightly Sweetened Walnuts Atop the Salad. For That Reason, I Will Likely Just Combine the 1/2 Cup Walnuts W/the Dressing, Add the Tsp of Powd Sugar For a Hint of Sweetness & Eliminate the Toasting Step.
7 Done	Note #2: as an Option, Feel Free to Sub Pecans in This Recipe or Even Use Pine Nuts Which I Think Work Very Well W/Spinach Salads.
8 Done	Note #3: For Those of You (like Me) Who Do not Keep Red Wine Vinegar in Your Pantry, Make Your Own Using a 1:3 Ratio. For This Recipe Using 1/4 Cup, That Would Be 1 Tbsp Red Wine Mixed W/3 Tbsp White Vinegar. Too Easy, Huh?