Ingredients for Blue Note Cafe's Spinach Salad
- 1 cup cremini mushrooms, sliced
- 10 oz fresh spinach, washed and dried
- Radish
- 4 slices bacon, cooked and crumbled
- Bay Shrimp
- Hard Boiled Eggs
- Monterey Jack Cheese
- Egg
- 2 tablespoons granulated sugar
- Dijon Mustard
- Red Wine Vinegar
- 1/2 teaspoon salt
- 1 tablespoon finely chopped white onion
- Canola Oil
- 1 tablespoon poppy seeds
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How to Make Blue Note Cafe's Spinach Salad
- Cook bacon until crispy. Crumble and set aside.
- In a large bowl, combine spinach, radishes, mushrooms, crumbled bacon, and shrimp.
- In a food processor fitted with a steel blade, combine eggs, sugar, Dijon mustard, white wine vinegar, salt, and chopped onion.
- With the food processor running, slowly drizzle in the vegetable oil until the dressing thickens to the consistency of slightly thicker than heavy cream (about 10-15 seconds).
- Add poppy seeds and pulse until just combined.
- Pour dressing over the salad and toss gently to combine.
- Garnish with crumbled feta cheese (or your preferred cheese) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
30g
Fat
46g
Carbs
4g
