Serve this salad as an elegant first course. Pink grapefruit, now in season, adds a colorful and refreshing touch.
25m
PREP TIME
10m
COOK TIME
10
INGREDIENTS
Servings: 6
Ingredients
- 1 (10 ounce) bag fresh spinach
- 2 cups sliced mushrooms
- 1/2 of a red onion, sliced into thin wedges
- 6 slices bacon
- 2 teaspoon cornstarch
- 1/2 cup cider vinegar
- 3 tablespoon sugar
- 3 tablespoon French's® Spicy Brown Mustard
- 1 teaspoon French's® Classic Worcestershire Sauce
- 2 pink grapefruit, peeled and cut into sections
INSTRUCTIONS
- 1 PLACE spinach, mushrooms and onion in large salad bowl; set aside. Cook bacon in large nonstick skillet over medium-high heat until bacon is crisp. Drain; reserve 2 tbsp. drippings in pan.
- 2 COMBINE 1/2 cup water and cornstarch in 2-cup measure until blended. Stir in vinegar, sugar, mustard and Worcestershire. Pour into skillet. Bring to a boil; simmer 2 minutes or until thickened, whisking constantly. Cool slightly.
- 3 TOP salad with bacon and grapefruit, and toss with dressing just before serving.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
