Spinach Salad with Bacon Honey Dijon-BBQ Dressing
I ran across an interesting debate while preparing for this post. I was curious if raw mushrooms are safe to consume and so I googled it. There are two sides to this debate (obviously) – some people think it’s dangerous because they contain some not-so-good-for-you components and others find it completely safe and even healthy. Clearly two drastically different sides. Ever since I watched a college housemate top her salad with raw mushrooms, I’ve thought that it was fine. And let’s be real, we see them at salad bars all the time. But the opponents of raw eating are pretty adamant – we should not be consuming raw mushrooms.
What do you think? Do you eat raw mushrooms or do you cook them every time? Have you ever had anyone tell you not to eat them raw? What was their reasoning?
I would love to hear your experiences and opinions! Have a wonderful day!
SPINACH ROASTED RED PEPPER SALAD W. BACON HONEY DIJON-BBQ DRESSING
Yield: 4 servings
INGREDIENTS
8 oz fresh spinach leaves
8 oz fresh spinach leaves
4 oz portobello mushrooms, cleaned, de-stemmed and sliced (grill if preferred)
1/4 c roasted red peppers
2-3 T toasted almonds
2-3 T feta cheese, crumbled
3 eggs, hardboiled and sliced
Bacon Honey Dijon-BBQ Dressing
3 T mayo
2 T bbq sauce
1 T dijon mustard
1 T honey
1 slice cooked bacon, crumbled
DIRECTIONS
Layer spinach, mushrooms, roasted red peppers, eggs, almonds and feta cheese in a large serving dish. Whisk mayo, bbq sauce, mustard and honey together in a small bowl. Add in bacon. Stir and serve with salad.
