Steak and Spinach Salad with Warm Bacon Dressing

By Tonya_Speed

NUTRITION per serving: 386 Calories; 23g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 281mg Cholesterol; 453mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 2 Fat. Points: 9

Ingredients

• 4 hard-boiled eggs, cooked, cooled, peeled and quartered
• 8 slices bacon, cooked and crumbled
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 8 cups baby spinach
• 4 large white mushrooms, sliced
• 1 small red onion, thinly sliced
• 1 pound leftover grilled steak (whatever you have available), sliced into 16 slices

Details

Servings 4

Preparation

Step 1

In a skillet, cook the bacon until crisp; transfer to a paper-towel lined plate; cool, crumble and set aside. Transfer 3 tablespoons of bacon drippings to a small saucepan over medium heat; add vinegar, sugar, mustard and a dash each of salt and pepper. Remove stems from spinach and place in a large bowl; add sliced mushrooms and red onion; toss. Add dressing and crumbled bacon; toss well. Divide salad evenly on dinner plates and top each with egg quarters and steak slices; season with more pepper, if desired.

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.