Spinach Salad with Curry Vinaigrette
This spinach salad, with mushrooms and French-style bacon, is very original with the curry vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 125 grams bacon 125 grams bacon
  • 12 cups spinach, washed and dried 12 cups spinach, washed and dried
  • 12 button mushrooms, sliced 12 button mushrooms, sliced
  • 1 tablespoon curry
  • 3 tablespoons red vinegar, or lemon
  • 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
  • 3/4 cups olive oil 3/4 cups olive oil
  • pepper pepper
Preparation
20 mins
0 mins
Low
  • Prepare the vinaigrette: in a small bowl, mix the vinegar or lemon with the mustard using a whisk.
  • Slowly add the oil while constantly whisking until it begins to emulsify; you will notice it has a consistent texture. Add salt and pepper.
  • In a skillet, toast the curry over low heat for 30 seconds and incorporate it into the vinaigrette we prepared.
  • Preheat the oven to 400ºF. Place the bacon slices on a rack over a baking sheet and cook until crispy, about 10 to 15 minutes. Remove from the oven and cut into pieces.
  • Thoroughly wash the spinach and dry it. In a salad bowl, combine the spinach, bacon, and mushrooms, add salt, pepper, and pour the vinaigrette. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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