Spinach and Bacon Salad



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 416
Caloriesfromfat 77 %
Fat 35.7 g
Satfat 12.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.9 g
Carbohydrate 15.2 g
Fiber 0.0 g
Cholesterol 34 mg
Iron 0.0 mg
Sodium 523 mg
Calcium 0.0 mg


12 slices bacon
4 (1-ounce) slices French bread, cut into cubes
6 cups fresh spinach leaves
1 small head radicchio, separated into leaves
1/2 cup sliced green onions
3 ounces goat cheese
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tablespoon sugar
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper


Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook bread cubes in drippings over medium-high heat, stirring constantly, until crisp. Remove croutons from skillet, using a slotted spoon; drain on paper towels, and set aside.

Arrange spinach, radicchio, and green onions evenly on 6 individual salad plates. Cut goat cheese into 12 slices; cut into decorative shapes, if desired. Top each salad with 2 slices goat cheese.

Combine vinegar and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend. Pour vinegar mixture evenly over salads; top evenly with reserved bacon and croutons.