Spinach-Kale-Arugula Salad With Warm Bacon Dressing

• 1/2 cups Chopped Fresh Baby Spinach
• 1/2 cups Fresh Baby Kale
• 1/4 cups Fresh Arugula
• 1/4 cups White Button Mushrooms (Sliced) Clean With A Dampen Paper Towel
• 1 whole Hard Boiled Egg, Sliced
• FOR THE DRESSING:
• 2 slices Thick Sliced Hickory Smoked Bacon
• 1/4 teaspoons Cornstarch
• 3 Tablespoons Milk Or Light Cream
• 1/2 teaspoons Black Pepper

1. Rinse and dry greens. Chop and place into a bowl. Add sliced mushrooms and egg; gently toss.
2. In a small skillet, cook bacon (we like it crispy). Drain excess grease. Cut bacon into pieces and add to salad.
3. On low heat, add cornstarch to bacon fat and stir with a whisk, creating a roux. Add milk and black pepper, whisking until creamy. Pour over salad and dig in!

spinach, fresh baby kale, ubc, ubc, egg, dressing, bacon, ubc, milk, black pepper

Taken from tastykitchen.com/recipes/salads/spinach-kale-arugula-salad-with-warm-bacon-dressing/ (may not work)