Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, spinach, bacon, mushroom and lentil salad. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing. To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Spinach, Bacon, Mushroom and Lentil salad is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Spinach, Bacon, Mushroom and Lentil salad is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook spinach, bacon, mushroom and lentil salad using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spinach, Bacon, Mushroom and Lentil salad:

1. Take Salad
2. Get spinach
3. Prepare brown mushrooms
4. Prepare smoked bacon lardons (optional if non-vegetarian)
5. Make ready yellow lentils (pre-cooked)
6. Take Whole walnuts
7. Prepare Goats cheese/sheep's cheese
8. Take dressing
9. Get tahini
10. Get lemon juice
11. Take salt
12. Take black pepper
13. Make ready olive oil

Garnish with eggs, radishes, and mushrooms. In a large bowl, combine the spinach, mushrooms, bacon, with ¾ cup of the dressing and toss until evenly coated. Top with croutons and eggs; season with pepper and serve with the remaining dressing on the side. For safe meat preparation, reference the USDA website.

Steps to make Spinach, Bacon, Mushroom and Lentil salad:

1. Slice mushrooms and shallow fry for 3-5 mins or until soft
2. Add bacon if non-vegetarian and shallow fry until cooked. Turn off gas!
3. Wash your spinach and set aside
4. Prepare the dressing by combining the lemon juice, tahini, olive oil and seasoning in a separate dish
5. Stir the dressing through the spinach in your serving bowl
6. Add your cold, pre-prepared lentils, and your bacon and mushroom topping
7. Chop your goats cheese into fine cubes and add this
8. Scatter your salad with a small handful of walnuts to garnish

In a small bowl with fork or wire whisk, mix oil, vinegar, sugar, mustard, salt and pepper. Sprinkle the lentils with extra parsley and bacon, left whole or crumbled into pieces, the more the better. Hi, I just popped over from the PW to say what a fabulous lentil salad. A little bacon never hurt anything. This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette.

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