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Byron's II Steakhouse Wilted Spinach Salad

Featured in the Honolulu Star-Bulletin on May 5, 2010.

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Ingredients:

Byron's II Steakhouse Wilted Spinach Salad

  • 1/3 pound bacon
  • 10 ounces baby spinach leaves
  • 2 cups sliced mushrooms
  • 1/4 cup shredded Parmesan cheese
  • 3 hard-cooked eggs, sliced

Dressing:

  • 1 1/2 tablespoons dry mustard
  • 2 teaspoons sugar
  • 1/4 cup white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

Directions:

  1. Cut bacon into 1/2-inch pieces; fry on low heat until crisp.
  2. Drain, reserving 2 tablespoons bacon oil.
  3. Tear spinach into bite-sized pieces; toss with bacon, mushrooms, cheese and eggs.
  4. Combine reserved bacon oil, mustard and sugar in small pan.
  5. Bring to boil, whisking constantly.
  6. Whisk in vinegar, Worcestershire sauce and salt.
  7. Slowly add olive oil while whisking.
  8. Pour hot dressing onto salad; toss until well-coated.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
180 calories, 23 g fat, 6 g saturated fat, 125 mg cholesterol, 600 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g sugar, 10 g protein

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