Spinach Salad with Hot Bacon Dressing
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.
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