Friday, April 1, 2016

Bacon Wilted Spinach Salad

Happy April Fools! This recipe is no joke, it's just good.

This is something I've been dying to do with the Bacon Olive Oil since we got it in. And now that we have the new and improved formula, I really had to give it a shot.

Bacon Wilted Spinach Salad
makes 2 salads

8oz spinach, rinsed and torn
2 + 1 tbsp Bacon Olive Oil
1/2c diced cooked chicken
1/8c currants or raisins
1/4c mushrooms
1 tsp stone ground mustard
salt and pepper
1/4c walnuts
crumbled bacon

Heat 1 tbsp of oil in a large pan. Stir in the mushrooms and a pinch of salt. Cook a few minutes or until softened a bit and reducing. 5-6 minutes. Add the chicken and the mustard, stir to coat and cook until heated through, 1-2 minutes. Remove from pan and set aside.

Over medium high heat, dump all the spinach into the pan. Drizzle the 2 tbsp olive oil evenly over the top. Toss constantly until it has just begun to wilt. Remove from heat.

Serve topped with the chicken mushroom mixture, currants and a bit of black pepper.

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