- Organic Bound
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.