Spinach Salad with Curry Vinaigrette

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

Step: 1

Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.

Step: 2

In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.

Step: 3

In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.

Step: 4

In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

Per Serving: 297 calories; protein 5.2g; carbohydrates 5.2g; fat 29.5g; cholesterol 12.9mg; sodium 269.8mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .