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Spinach Cranberry Bacon Salad

Serves 4

A Recipe by Chef Walter Staib

3 tablespoons Dietz & Watson Cranberry Honey Mustard
3 tablespoons olive oil
2 tablespoons Marukan rice vinegar
1 12-ounce bag spinach, washed
½ Red onion, sliced thin
1 cup Mushrooms, sliced
1 pound Dietz & Watson bacon, cooked to a crisp and cut into 1-inch pieces
½ pound Dietz & Watson Rotisserie Chicken Breast, sliced and cut into ¾-inch pieces
¼ cup walnut halves, toasted
Salt and pepper, to taste

Put the Dietz & Watson Cranberry Honey Mustard in a glass liquid measuring cup. While whisking or running an immersion blender, drizzle in the olive oil with a steady, slow stream to make an emulsion. Add the vinegar and season with salt and pepper.

Toss the spinach with the dressing and season with salt and pepper to taste. Add the red onions, mushrooms and Dietz & Watson bacon and Dietz & Watson Rotisserie Chicken Breast on top. Toss to combine and spread dressing. Put into a serving bowl and garnish with walnuts just before serving.