Power Salad with Bacon and Walnut-Red Wine Vinaigrette

Prep Time: 15m | Total Time: 15m | Serves

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. 


1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon chopped garlic
1/2 teaspoon salt (or to taste)
1/4 teaspoon Freshly ground black pepper
3/4 cup roasted walnut oil
5 ounces Earthbound Farm Organic Power (or Organic Baby Spinach, 1 package)
2 1/2 cups thinly sliced mushrooms
1/3 cup cooked bacon
2 Hard-boiled eggs (sliced or quartered)
1/2 cup chopped walnuts


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.

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