11Th Hour Spinach Caesar Salad - cooking recipe

Ingredients

6 slices bacon
1/4 cup Miracle Whip light
1/2 cup low-fat mayonnaise
6 anchovy fillets
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
2 tablespoons lemon juice
3 tablespoons parmesan cheese, freshly grated
1/4 cup extra virgin olive oil
2 cups fresh mushrooms, wiped clean and sliced
1 tablespoon oil
2 cups French bread, cubed
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup parmesan cheese, freshly grated
170 g Baby Spinach, bagged and pre-washed

Preparation

BACON BITS: In a non stick frypan, fry bacon until all fat is rendered. Cool on paper towels then coarsely chop into bits and set aside.
DRESSING: In a blender process until smooth the Miracle Whip, mayonnaise, anchovy filets, 4 minced cloves of garlic, worcestershire sauce, Dijon mustard, lemon juice, 3 tablespoons freshly grated Parmesan cheese and the 1/4 cup extra virgin olive oil. Pour into container and refrigerate until ready to use.
MUSHROOMS: Heat 1 tablespoon oil and saute mushrooms lightly - set aside.
CROUTONS: Heat oil on low and add 2 minced garlic cloves. Toss cubed bread with garlic oil and 1/4 cup Parmesan cheese. Place in 350 degree oven until lightly toasted.
THE SALAD: In a large salad bowl toss the spinach with as much of the dressing as you prefer. Season with freshly ground black pepper. Add the bacon bits - sauted mushrooms - and croutons. Extra grated Parmesan cheese can also be added.