SPINACH SALAD WITH WARM BACON DRESSING
Recipe doubles easily.
Ingredients -
Salad
6 oz or so baby spinach or regular spinach, torn coarsely - 6 generous cups
1/2 pound or so of bacon, fried, drained and cut into small pieces. Reserve 1/4 cup drippings/fat for dressing.
4 hard boiled eggs, cut into wedges (optional)
8 oz or so mushrooms, sliced (optional)
Dressing
1/4 cup bacon drippings
1/3 cup or so very thinly sliced or diced red onion
1/4 cup cider vinegar
2 tablespoons sugar OR 1-1/2 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Salad
Divide spinach among 4 plates or shallow bowls
Sprinkle with bacon.
Add a hard boiled egg to each
Top with mushrooms.
Set salad aside. Can be done ahead and refrigerated. Bring to room temperature before serving. This allows warm dressing to penetrate.
Dressing
Whisk together vinegar, sugar, mustard and salt and pepper. Set aside while cooking bacon.
Out reserved 1/4 cup drippings back in skillet.
Over low heat, let the drippings get hot, then add onions and cook just for a couple of minutes. They will get a bit soft but don’t let them get brown.
Whisk together drippings and onions with the vinegar mixture. This is your warm dressing. Taste for seasonings. Extra dressing can be refrigerated, but warm up before using.