This is my new favorite 2016 salad! While I was tweaking it the last few weeks (I love salads) I now have it ready for you!
1/2 cup Baby Spinach (rinsed), 1/2 cup Baby Kale (rinsed), 1/4 cup arugula (rinsed), one hard boiled egg-sliced, 1/4 cup mushrooms (your choice) clean with a dampen paper towel, sliced, 2 strips thick hickory smoked bacon (I like it cooked crispy), 1/2 teaspoon cornstarch, 3 tablespoons milk or light cream, 1/2 teaspoon black pepper. Salt, to taste if desired. Chop spinach, kale and arugula and place in a bowl, add sliced eggs, mushrooms, bacon pieces and set aside.
In the small skillet you cooked the bacon add corn starch to the bacon fat on low heat, whisk (creating a roux) add milk or light cream, black pepper, stirring as you add each ingredient. Drizzle over salad and Enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.