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Spinach Salad with Warm Balsamic Walnut Dressing

1 pkg. (10 oz.) spinach, washed, drained
1 cup sliced mushrooms
1/2 cup crumbled ATHENOS Traditional Feta Cheese
1/2 medium red onion, sliced
8 slices OSCAR MAYER Bacon
1 cup coarsely chopped PLANTERS Walnuts
1/2 cup balsamic vinegar
1/2 cup olive oil
1 tsp. salt
1/2 tsp. black pepper
2 hard-cooked eggs, quartered


Toss spinach, mushrooms, cheese and onion in large bowl; set aside. Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside. Add walnuts to reserved drippings in pan. Cook 1 to 2 minutes or until lightly browned. Stir in vinegar, oil, salt and pepper. Cook 30 seconds to heat thoroughly. Pour hot dressing over salad; toss to coat. Top with eggs; sprinkle with reserved bacon.

Source: www.kraftrecipes.com