How to Make a Yummy Spinach Salad with Warm Bacon Dressing
|Spinach Salad with Warm Bacon Dressing|
Yesterday I went out to take a look at my garden and was faced with the reality that my spinach crop was on its last legs. It was time for me to pick the last of my beloved spinach and call it quits for the season. The spinach was beginning to bolt, telling me it was time to say good-bye. I decided to celebrate, not mourn, the end of this spinach growing season by making a favorite spinach salad. Who doesn't love spinach salad with warm bacon dressing? No one, I say, and you don't need to go to a restaurant to have this delicious salad. You don't even need to have spinach growing in your backyard. Grocery stores from coast to coast are stocking baby spinach in their produce departments and as long as you have the tender baby greens you are halfway there.
Spinach Salad with Warm Bacon DressingPrinter Friendly Recipe
|Spinach Salad with Warm Bacon Dressing Ingredients|
- Baby spinach, trimmed
- 2 hard boiled eggs, sliced
- 1/2 medium red onion, sliced very thin
- 4-6 large white button mushrooms, sliced
- 8 slices of bacon, cooked crisp and chopped
- 2-3 tablespoons bacon fat, reserved
- 3 tablespoons red wine vinegar
- 1 1/4 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and fresh ground pepper to taste
Wash, dry, trim the stems and chill the baby spinach. Fry the bacon until browned and crisp. Drain the bacon on paper towels, chop roughly, and reserve. Reserve 2-3 tablespoons of the bacon fat, including the brown bits.
Make the dressing by warming the bacon fat gently over medium low heat. Whisk in the vinegar, sugar and mustard. Stir in the sliced onions so they wilt just a bit. Remove from the heat.
|Make the Dressing and Add the Onions|
In a large bowl toss the spinach, chopped bacon and mushrooms. Pour the warm dressing over the salad and toss well to combine.
|Add the Dressing and Toss|
Divide the salad among the serving plates and top with the sliced egg. Season to taste with salt and pepper.
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