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Prep Time10 minutes
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Cook Time30 minutes
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Serv SizeYield 4 servings
Spinach, beets, bacon, blue cheese, hazelnuts & red onions with a Dijon mustard salad dressing.
Ingredients
For salad
For salad dressing
Directions
Cook bacon, chop and set aside.
Peel beets and dice. Boil the beets. I boil the red and golden beets separately so that they both hold their own colors and don't bleed into one another. You can also roast them in the oven if you choose. Cook until tender and allow to cool.
Make dressing. In a small bowl combine salad dressing ingredients and stir. Pour baby spinach onto a platter. Lightly drizzle spinach with a tablespoon or two of dressing.
Next layer on beets, bacon, hazelnuts and red onions slivers. Drizzle with more dressing and top with blue cheese crumbles. Enjoy!
Conclusion
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Premium Natural Toasted Hazelnuts, 16oz (1 lb), No Preservatives Pompeian Gourmet Organic White Wine Vinegar, 16 FL. OZ. Grey Poupon Dijon Mustard, 8 oz. Jar Composite Wood Cutting Board 8 x 12
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