Spinach Portabella Bacon Blue Cheese in Walnut Dressing
Indulge in the perfect harmony of bold flavors and hearty textures with this Spinach Portabella Bacon Blue Cheese Salad drizzled in a decadent Walnut Dressing. This gourmet salad combines tender sautéed Portabella mushrooms, crispy bacon crumbles, creamy blue cheese, and toasted walnuts for an irresistible blend of smoky, savory, and nutty goodness. Fresh spinach leaves form a vibrant and nutrient-packed base, while a tangy homemade dressing featuring apple cider vinegar, honey, and Dijon mustard ties it all together with a hint of sweetness. Ideal for a main course or a show-stopping side dish, this salad is as satisfying as it is elegant. Perfect for keto-friendly meals or those seeking a low-carb delight, this recipe is ready in just 25 minutes and serves up to 4. Make your table unforgettable with this flavorful masterpiece!
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Recipe Information
Ingredients
- 6 cups Spinach leaves
- 2 pieces Portabella mushrooms (large)
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 slices Bacon, cooked and crumbled
- 0.5 cup Blue cheese, crumbled
- 0.5 cup Walnuts
- 1 tablespoon Honey
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
Preheat a skillet over medium heat. Clean the Portabella mushrooms and slice them into thick strips.
Add 1 tablespoon of olive oil to the skillet. Cook the Portabella slices for about 3-4 minutes on each side, or until tender and lightly browned. Season with 1/4 teaspoon of salt and a sprinkle of black pepper during cooking. Remove from the skillet and set aside to cool slightly.
In a small dry pan, lightly toast the walnuts over low heat, stirring occasionally, for about 3-4 minutes. Remove from heat and set aside.
Cook the bacon until crispy. Drain on paper towels, then crumble into small pieces once cooled.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey, 1/4 teaspoon of salt, and black pepper to taste to create the walnut dressing.
In a large salad bowl, add the spinach leaves as the base. Arrange the cooked Portabella mushrooms, crumbled bacon, and blue cheese evenly over the spinach.
Sprinkle the toasted walnuts on top for added crunch.
Drizzle the walnut dressing over the salad just before serving. Toss gently if desired or serve layered for presentation.
Serve immediately and enjoy your hearty Spinach Portabella Bacon Blue Cheese Salad with Walnut Dressing!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 32.3 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 902 mg | 69% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
