Bacon, Asparagus and baby Spinach Salad

Baby spinach tossed with roasted garlic red pepper vinaigrette with roasted asparagus, feta cheese, red onion, plum tomatoes, crumbled bacon and toasted pine nuts.

Prep Time: 20 min
Cook Time: 20 min

RECIPE
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Servings:

Yield: 4 Salads

Ingredients:

2 slices cooked crisp bacon, crumbled
1/2 pound (16 spears) roasted asparagus
3/4 cup garlic and red pepper vinaigrette
8 cups baby spinach
1/2 cup plum tomatoes, diced 1/4 inch
1/2 cup feta cheese, crumbled
1 medium red onion, sliced 1/8 inch rings
1/4 cup pine nuts

Roasted Garlic and Red Pepper Vinaigrette
1 1/2 teaspoon roasted garlic
1/4 cup red wine vinegar
1/8 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt
1 tablespoon roasted sweet red pepper
1/4 cup canola oil

Roasted Fresh Asparagus
1/2 pound fresh asparagus
3 tablespoons balsamic vinaigrette

Allergens:

Milk, Mustard, Soy, Tree Nuts

Nutritional Information

Directions:

Roasted Garlic and Red Pepper Vinaigrette: Place garlic in a food processor and pulse to rough chop garlic. Add remaining ingredients except for canola oil. With food processor running, slowly add canola oil to create an emulsion.

Roasted Fresh Asparagus: Trim ends of asparagus. Gently toss asparagus with dressing to evenly coat. Place asparagus spears in a single layer on a sheet pan. Preheat oven to 325 degrees F roast asparagus until soft and tender, about 15 to 20 minutes.

For Service: Combine 2 cups spinach, 3 tablespoons vinaigrette and 1 tablespoon feta cheese. Toss gently to coat spinach with dressing. Top spinach with 8 rings of red onion, 1 tablespoon bacon, 2 tablespoons tomatoes, 1 tablespoon feta cheese and 1 tablespoon pine nuts .Place 4 spears asparagus on top.