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
Bacon, Asparagus and baby Spinach Salad
Servings Per Recipe: 4 Salads
Calories from Fat
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.