Friday, July 25, 2014
Inquirer Daily News

Spinach Salad With Warm Bacon Dressing

Adapted from The Food You Crave by Ellie Krieger (Tauton, 2008)

6 serving(s)

10 ounces baby spinach or about 10 cups lightly packed
 
6 pieces thick-sliced bacon (about 4 ounces), finely diced
 
1 pound white mushrooms, thinly sliced
 
3 large eggs, hard-boiled, chilled, peeled, and thinly sliced
 
1/2 medium red onion, very thinly sliced
 
3 tablespoons cider vinegar
 
1/2 teaspoon sugar
 
2 teaspoon smooth Dijon mustard
 
1 teaspoon soy sauce
 
1/2 cup olive oil
 
Coarse salt and freshly ground black pepper to taste
 
1. Rinse and spin-dry the spinach and place it in a large salad bowl. Scatter with mushrooms and sliced hard-boiled egg.
 
2. In a large skillet, fry bacon bits over medium-high heat until they're brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel.
 
3. Pour off the hot bacon fat from the skillet. Add the red onion for 20 seconds to just soften. Whisk together the cider vinegar, sugar, mustard, and oil and pour it into the bacon pan, scraping up the remaining bits of bacon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot.
 
Per serving: 248 calories, 20 grams fat, 103 mg cholesterol, 568 mg sodium, 6 grams carbohydrates, 2 grams dietary fiber, 2 grams sugar, 14 grams protein
 
Note: To make hard-boiled eggs, cover eggs with cold water in a saucepan and bring to a boil. Once boiling, turn the heat down to medium and allow the eggs to simmer for 10 minutes. Immediately fill the pan with cold water, add ice, and allow the eggs to cool for about five minutes. Peel and slice.
Tagged as: | Main dish; Salad

Latest Videos:
Also on Philly.com
Stay Connected