Ingredients Jump to Instructions ↓

  1. 1/2cup Gay Lea Low Fat Sour Cream

  2. 2 tbsp each light mayonnaise and milk

  3. 1 tbsp white wine vinegar

  4. 1-1/2 tsp Dijon mustard

  5. 1 large clove garlic, minced

  6. 1/2tsp Worcestershire sauce

  7. 1/2tsp granulated sugar and salt

  8. 1/4tsp pepper

  9. 1-1/2 lbs fresh spinach leaves, trimmed

  10. 2 cups sliced mushrooms (about 6 large)

  11. 1/2 lb slices cooked bacon, crumbled (about 9 slices or 1 cup)

  12. 3 hard boiled eggs

  13. 1 cup large croutons

  14. Instructions :

  15. 12 hours

  16. Rinse spinach leaves; dry in salad spinner or using paper towels. Tear spinach into bite size pieces; place in large salad bowl. Sprinkle mushrooms and bacon pieces over. Peel and thinly slice eggs. Sprinkle over salad along with croutons. Dollop half of dressing over salad. Toss gently to combine, adding remaining dressing halfway through. Serve at room temperature.

  17. 2 tbsp (25ml) extra virgin olive oil,

  18. 1 minced garlic clove,

  19. 1/2 tsp (2ml) each dried basil, thyme and oregano and 1/4 tsp (1ml) salt and pepper. Stir in about 3 cups (750ml) bread cubes. Spread on a jelly roll pan and bake in a preheated

  20. 350 F (180 C) oven for about 12 minutes. Remove pan from oven. Sprinkle with

  21. 2 tbsp (25ml) freshly grated Parmagiano-Reggiano cheese. Return to oven for 5 to 10 minutes longer or until golden brown.


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