Spinach Salad with Bacon Dressing
This tangy dressing, enriched with flavorful bacon drippings, is great over any hearty green but is especially tasty with sweet spinach. Dovetaiing Tip: Use the 3 strips of bacon you cooked on day 1 for today’s salad recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 173
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 173
3 strips bacon
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped capers
1 teaspoon whole-grain mustard
1 hard-boiled egg, finely chopped
1 tablespoon finely minced fresh chives
1 tablespoon finely chopped fresh parsley
5 ounces baby spinach leaves (about 8 cups)
kosher salt and freshly ground black pepper
Directions:
Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.
Source: foodnetwork.com
Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
