Mushroom Spinach Salad with Almond Crumbs
A quick and easy spring salad with a few unique flavor-packed twists. This spinach salad is a great addition to any springtime feast.
For the Almond Crumbs:
-
1/4
cup
whole roasted almonds
-
2
tablespoons
shredded Parmesan cheese
-
1
clove
garlic
-
A pinch of red pepper flakes and salt
-
Olive oil as needed
, about 2 tablespoons
For the dressing:
-
1/4
cup
apple cider vinegar
-
1/4
cup
olive oil
-
2
tablespoons
granulated sugar
-
1
clove
garlic
, minced
-
1/2
teaspoon
salt
-
1/2
tablespoon
poppy seeds
-
1/4
teaspoon
dry mustard
-
2
tablespoons
minced red onion
For the salad:
-
5
oz
spinach
-
4
oz
white mushrooms
, sliced paper thin
-
4
oz
bacon
, cooked and roughly chopped
-
4
oz
sliced Swiss cheese
, cut into small cubes
-
To make the almond crumbs, pulse all the crumb ingredients except the oil in a food processor. Once everything has been chopped finely into course crumbs, add the olive oil a little at a time until the mixture comes together better. It shouldn't be runny at all, just slightly cohesive.
-
To make the dressing, combine all the dressing ingredients in a jar with a lid and shake well to combine.
-
To assemble the salad, pour a good glug of dressing around the sides of your serving bowl. Add the spinach and half of the almond crumbs and toss well. Add more dressing if the spinach looks a little dry. Add the sliced mushrooms, bacon, and cheese, and stir to combine. Add a little more dressing if needed, but it shouldn't be dripping. Serve immediately at room temperature.