Spinach Salad with Bacon-Raspberry Vinaigrette

Fresh spinach, sliced mushrooms, sliced red onion, parmesan cheese & bacon is tossed with a heated dressing with raspberry vinegar & brown sugar.

Ingredients:

• 1 lb fresh spinach leaves, washed and patted dry
• 6 slices bacon, diced
• 1/2 lb fresh button mushrooms, sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup finely shredded Parmesan Cheese
• For dressing:
• 1 Tbsp extra virgin olive oil
• 1 Tbsp raspberry vinegar
• 1 Tbsp brown sugar
• 1 tsp dijon mustard

Directions:

Place spinach in large salad bowl and top with mushrooms, onions and cheese. Cook bacon until crisp, remove from pan and drain, reserving drippings. Place bacon atop salad in bowl. For dressing: Add olive oil to bacon drippings in pan over medium heat, whisking to blend and scraping browned bits from bottom of pan. Add vinegar, mustard and brown sugar; whisk just until blended and heated through. Immediately drizzle over salad, tossing to coat spinach leaves evenly. Serve immediately.

Number of Servings: 4

Notes from the Cook: This is my husband's favorite!