Spinach Salad with Curry Vinaigrette Recipe

Spinach Salad with Curry Vinaigrette Recipe

  • 1/4 pound slab bacon
  • 1 tablespoon curry powder
  • 3 tablespoons red wine vinegar
  • 1 tablespoon prepared Dijon-style mustard
  • 9 tablespoons vegetable oil
  • salt and pepper to taste
  • 12 cups flat leaf spinach – rinsed, dried and stems removed
  • 12 fresh mushrooms, sliced
  1. Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  2. In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  3. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
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