Spinach Salad With Smoked Chicken, Apple, Walnuts, and Bacon

• 34 cup chopped walnuts
• 14 lb sliced bacon
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 13 cup cooking oil
• 23 lb smoked chicken breast, sliced
• 1 lb fresh spinach, stems removed, leaves washed (about 9 cups)
• 1 small red onion, chopped fine
• 1 granny smith apple, peeled, cored, and cut in 1/2-inch slices

1. Heat the oven to 350 degrees.
2. Toast the walnuts until golden brown, about 8 minutes.
3. Let cool.
4. In a large frying pan, cook the bacon until it is crisp.
5. Drain the bacon on paper towels and then crumble it.
6. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper.
7. Whisk in the oil.
8. In a large bowl, combine 2 tablespoons of the dressing with the chicken.
9. Let sit for about 5 minutes so that the chicken absorbs the dressing.
10. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

walnuts, bacon, red wine vinegar, mustard, salt, ground black pepper, cooking oil, chicken, fresh spinach, red onion, granny smith apple

Taken from www.food.com/recipe/spinach-salad-with-smoked-chicken-apple-walnuts-and-bacon-237516 (may not work)