Fancy BLT Salad

 :: Fancy BLT Salad ::

Nicole and I both have a thing for cookbooks… {Anyone with us, out there?} Although it’s fabulous that nowadays one can go on the internet and search for tasty recipes, I still love thumbing through traditional cookbooks.  I recently bought a new favorite a few weeks ago {which I highly recommend!}… Against All Grain by Danielle Walker. I first found her lovely paleo-friendly blog, and then bought her delectable cookbook. This Fancy BLT Salad was adapted from her Warm Spinach Salad with Bacon and Mushrooms recipe.

I am not crazy about two kinds of meat in my meals… so I left out the grilled chicken, but you could easily add that back in. I had leftover turkey bacon from breakfast that I had placed in the refrigerator. {I love being able to use extra ingredients that are already prepared and ready to go! It made this salad recipe so quick to make!} I reheated the bacon pieces in a skillet along with the mushrooms. I then tossed all the ingredients together and drizzled a homemade balsamic dressing over the top! Delicious, my friends… simply delicious! 

So, you may be wondering why I called it a Fancy BLT Salad. When I took my first bite, it reminded me of a traditional BLT sandwich only a little fancier! Sautéed mushrooms and healthy raw spinach dress this dish up! Other ingredients you may want to add include: 

• grilled chunks of chicken breast
• sautéed yellow onion
• fresh basil
• avocado slices

I hope you enjoy this super simple {paleo} salad! 

Print Recipe

Fancy BLT Salad

Ingredients

• 4 slices bacon {I used turkey bacon}
• 4 ounces Portobello mushrooms sliced
• 1/2 cup cherry tomatoes cut in half or quartered
• 8 ounces baby spinach
• DRESSING:
• 3 tablespoons fresh lemon juice
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 1 garlic clove minced
• 1/4 cup extra virgin olive oil

Instructions

• FOR THE SALAD:
• Place the bacon in a skillet over medium heat and cook for 5 minutes, until slightly crisp. Set the bacon aside and drain half of the fat from the pan {chop when cool}. Saute sliced mushrooms, in the same skillet, stirring occasionally until mushrooms are slightly brown, about 4-5 minutes. Remove from heat. Place spinach in a bowl, and toss with bacon pieces, cooked mushrooms, and cherry tomatoes. Drizzle with vinaigrette {see recipe below}.
• FOR THE VINAIGRETTE:
• Combine fresh lemon juice, balsamic vinegar, sea salt, ground pepper, and minced garlic in a medium bowl. While whisking constantly, add in olive oil.