Warm Spinach & Roasted Vegetable Salad with Bacon Vinaigrette

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

10 minutes

Calories

152 kcal

Directions

Preheat oven to 400°. In large bowl, toss oil, asparagus, mushrooms and onion until evenly coated. Arrange vegetables in single layer on large rimmed baking pan. Roast 10 minutes or until vegetables are tender-crisp.
Meanwhile, in large nonstick skillet, cook bacon over medium-high heat 8 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to bowl. Drain and reserve 3 cup bacon drippings from skillet; discard remaining bacon drippings.
To same skillet, add garlic and cook over medium heat 1 minute, stirring occasionally. Add vinegar, mustard, salt, pepper and roasted red peppers; cook 2 minutes or until mixture simmers, stirring with wooden spoon to loosen browned bits from bottom of skillet. Stir in reserved 3 cup bacon drippings; remove skillet from heat and stir in bacon.
In large bowl, add spinach and vegetable mixture; pour warm vinaigrette over spinach mixture and with tongs, toss to combine. Serve immediately.