Vegan Spinach and Bacon Salad with Creamy French Dressing
Fresh spinach, coconut bacon, red onion, mushrooms and a quick and perfect creamy French dressing! The best salad of all time!
Ingredients
Coconut Bacon
- 1 1/2 C. Coconut flakes, I used Let's Do Organic
- 1 Tbsp. Soy sauce or Tamari
- 1/2 Tbsp. Liquid smoke
- 1 Tbsp. Maple syrup
- 1/2 tsp. Smoked paprika(optional)
Vegan Creamy French Dressing
- 1/3 C. Organic Ketchup
- 1/4 C. Vegan mayo
- 1/4 C. Vegetable oil
- 3 Tbsp. Red wine vinegar
- 1/2 tsp. Soy sauce or tamari
- 2 Tbsp. Water
- 1/4 C. Onion, chopped
- 3 Tbsp. Cane sugar
- 1/2 tsp. Paprika
- 1/2 tsp. Garlic powder
- 1/2 tsp. Salt
For the Salad
- 6 oz. Fresh baby spinach
- 1/4 of a Red onion, chopped
- 8 oz. Mushrooms, sliced thin
Instructions
- Make the coconut bacon first, preheat the oven to 325 degrees.
- In a mixing bowl, add the coconut flakes, then pour the soy sauce, liquid smoke, maple syrup and paprika on top. Then stir to coat the coconut completely. Now, spray a baking sheet with non stick spray, and spread the coconut evenly onto the pan in a single layer.
- Bake at 325 degrees for 15-20 minutes, stirring half way through baking, until brown and crispy.
- While the coconut is baking, make the dressing. Add all the French dressing ingredients to a blender. Blend until smooth scraping down the sides as needed. Taste and adjust seasoning. If it is a bit too thick for you, add another tablespoon or so of water. Set aside.
- When the coconut bacon is done, add the spinach, coconut bacon, chopped red onion and sliced mushrooms to a serving bowl. If serving immediately, toss with the dressing. If taking to a potluck or party, leave the dressing in a separate container until ready to serve. Then dress just before serving. Enjoy!
Notes
The coconut bacon will burn easily if baked too long. Make sure to check it every few minutes.