Spinach Salad with Hot Bacon Dressing

Submitted by Beamer42 on August 29, 2012 - 9:04am
Spinach Salad with Hot Bacon Dressing

Summary

Yield
Prep Time30 minutes
CategorySalads
CuisineAmerican

Description

It tangy from the apple cider vinegar, it’s sweet from the sugar, and by golly it’s savory/salty from the bacon!!!

The perfecta trifecta. It’s a thing… trust me.

Normally spinach salads are considered a “girly” salad (ala spinach, strawberry, and brie salads with light vinaigrettes)…

Let me give you a little tip: Boys don’t like fruit on their salad (yes, I’m sure there are exceptions out there, but as a general rule, it’s truth)

Ingredients

  • 1 medium red onion thinly sliced
  • 1 tbsp olive oil
  • 1 lb bacon cut into 1 inch squares
  • 5 tbsp bacon grease
  • 5 tbsp sugar
  • 3 tbsp apple cider vinegar
  • 3 tbsp water
  • 1 1/2 tsp cornstarch mixed into 2 tsp. water
  • 16 oz fresh spinach
  • 8 hard boiled eggs peeled and halved
  • 6 oz mushrooms thinly sliced

Instructions

In a medium skillet, saute the red onion in 1 tablespoon of olive oil over medium-high heat until softened and beginning to brown (8-12 minutes).

Season with a pinch of salt and pepper and set aside.

In a saucepan,cook the squares of bacon over medium-high heat until golden brown and crisp.

Drain on a paper towel lined plate and set aside until ready to use.

Drain off all but 5 tablespoons of the bacon grease (the easiest way is to pour it all of the bacon grease into a pyrex glass then measure the 5 tablespoons back into the saucepan).

Add the sugar, vinegar, and water and bring to a boil.

Add the cornstarch into the boiling mixture until it begins to thicken.

Remove from heat and crumble 1-2 TBS of cooked bacon into dressing.

To Assemble Salads:

Place a handful or two of spinach on each plate and top with thinly sliced mushrooms, sauteed red onions, bacon, and 2-3 halves of egg.

Drizzle with hot dressing and serve immediately.

0
Your rating: None