Tangy Spinach Salad & Bacon Dressing
photo by MeliHW
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 salads
- Serves:
- 8
ingredients
- 453.59 g Baby Spinach
- 6 eggs, hard boiled and sliced
- 16 piece cooked bacon, chopped
- 133.10 ml red wine vinegar
- 59.16-88.74 ml sugar
- 9.85 ml Dijon mustard
- sea salt
- fresh ground black pepper
- 12 medium white mushrooms, sliced
- 170.09 g red onions, very thinly sliced (1 small)
- 236.59 ml dried cranberries
- garlic cheese crouton
directions
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
- Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
- Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
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Reviews
-
I absolutely loved the flavor of this salad. I LOVE a great spinach salad with warm bacon dressing, but I have never tried to make it on my own. Not only was the dressing sweet and tangy, but it had a pefect smokey flaor from the bacon. The addition of the crasins was gave the salad a nice hint of tart. I say this is a winner and a must make!
RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri