downloademail this post

Warm Spinach Salad with Roasted Vegetables & Bacon Vinaigrette

Active Time: 30 minutes
Total Time: 30 minutes • Serves: 8

1 bunch fresh asparagus (about 1 pound), each spear cut crosswise into 1-1/2-inch pieces
1 package (10 ounces) Schnucks sliced baby bella mushrooms
1 medium red onion, cut in half and sliced
1 tablespoon Schnucks olive oil
12 slices Schnucks hardwood smoked bacon (about 3/4 pound), cut crosswise into 1-inch pieces
2 large garlic cloves, thinly sliced
1/2 cup balsamic vinegar
2 teaspoons Schnucks Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package (9 to 10 ounces) fresh baby spinach
1 jar (12 ounces) roasted red bell peppers, drained and chopped (about 1-1/4 cups)

1. Preheat oven to 400°F. In large bowl, toss asparagus, mushrooms, onion and oil. Spread vegetables evenly in large rimmed baking pan. Roast 20 minutes or until vegetables are lightly browned.

2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until crisp, stirring frequently. Remove skillet from heat. With slotted spoon, transfer bacon to bowl. Discard all but 1/4 cup bacon drippings.

3. Add garlic to bacon drippings in same skillet and cook over medium heat 1 minute, stirring occasionally. Add vinegar, mustard, salt and black pepper and cook 2 minutes or until vinaigrette thickens slightly.

4. In large bowl, toss spinach with red peppers, roasted vegetables and warm vinaigrette until spinach wilts slightly and salad is well combined. Serve immediately.

Each serving: about 137 calories, 7 g total fat (2 g saturated), 14 mg cholesterol, 1351 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugars, 7 g protein