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Spinach Salad with Curry Vinaigrette

Spinach Salad with Curry Vinaigrette

  • Prep

    45 m
  • Ready In

    45 m
JENNIFERT

JENNIFERT

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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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Reviews

DELTAQUEEN50
22

DELTAQUEEN50

11/13/2003

I made this for dinner the other night and it was a big hit with my husband and myself. I added some tomatoes and some shrimpmeat - I couldn't get the thick bacon so I used regular bacon, crumbled into the salad. Excellent.

trooworld
22

trooworld

11/13/2003

I just made a simple green salad with the dressing and it was FABULOUS! Even my boyfriend who hates curry powder loved it. I substituted 2 tablespoons additional water in place of 2 TBS of the oil to cut a few calories. I didn't miss the extra oil!

Cara
18

Cara

11/13/2003

Way yummy! I used turkey bacon for lower fat and the results were just as tasty. Thanks for the great recipe

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