You wouldn't normally think of a salad as being comfort food, but this is a salad you can really cozy up to thanks to the warm bacon and cider dressing. The warm dressing wilts the spinach so it is softened but retains its shape and toothsomeness. I am also comforted by this salad because even though it is decadent- with bacon- I can relax knowing I don't have to feel the least bit guilty about eating it.
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Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste.
Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
Nutritional Analysis (Per Serving)
Calories: 410
Total fat: 18g
Saturated fat: 5g
Sodium: 1070mg
Carbohydrates: 46g
Protein: 19g
Fiber: 8g
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Bread Bacon and Beer Soup
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By Terri Stivarius
Alpharetta, GA
on October 31, 2011
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Fabulous taste! My husband, who typically doesn't like spinach, was asking for more! It's on our regular menu now.
By aplblosm_11118208
Johnston, RI
on October 27, 2011
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Made this for dinner last night and it was excellent! Dressing full of flavor even my grandson,(17 who is very fussy, enjoyed it. Will make again soon.
By veruska38
Houston
on October 25, 2011
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Excellent recipe, I used portobella mushrooms in stripes; easy and full of flavor!!!
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