Earthbound's Executive Chef Sarah LaCasse takes this delicious twist on the traditional spinach salad, featuring our savory organic Power greens and a bold walnut-red wine vinaigrette that complements the greens perfectly.
To make the vinaigrette, combine all the ingredients in a small glass jar, seal the lid tightly and shake vigorously to combine. (Any leftover dressing will keep in the refrigerator, sealed, for up to 5 days. Let it return to room temperature and shake vigorously before using.)
To assemble the salad, place the greens, mushrooms and bacon in a large bowl. Pour about 1/3 cup of the dressing over the mixture and toss gently to coat. Divide the salad among 4 plates; top with a few slices of egg and a sprinkle of walnuts. Drizzle each salad with a little more dressing, if you like, and serve immediately.