Spinach Salad with Warm Bacon Dressing
The recipe Spinach Salad with Warm Bacon Dressing can be made in around 35 minutes. Watching your figure? This gluten free and primal recipe has 556 calories, 24g of protein, and 44g of fat per serving. For $2.7 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have eggs, red wine vinegar, red onion, and a few other ingredients on hand, you can make it. 9502 people found this recipe to be scrumptious and satisfying. It is brought to you by Cinnamon Spice and Everything Nice. It works well as a reasonably priced salad. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, you might also like recipes such as Spinach Salad with Warm Bacon Dressing, Spinach Salad With Warm Bacon Dressing, and Spinach Salad with Warm Bacon Dressing.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/3 cup sliced almonds
6 slices bacon
1 teaspoon Dijon mustard
2 eggs, hard boiled, poached or fried
2 teaspoon honey
sea or kosher salt and freshly ground black pepper
2 tablespoons Parmesan cheese, fresh grated
1/2 red onion, thinly sliced
2 tablespoon red wine vinegar
4 cups fresh spinach leaves, stems removed
1 cup white button mushrooms, thinly sliced
Equipment:
frying pan
slotted spoon
paper towels
bowl
whisk
Cooking instruction summary:
In a large skillet toast almonds over medium-low heat until lightly golden. Remove. In the same skillet cook the bacon over medium heat until crisp. Use a slotted spoon to transfer bacon to drain on a paper towel lined plate. When cool enough to handle rough chop. Add spinach leaves to a medium-sized bowl.Add onion to remaining bacon grease, saute over medium-low heat until they begin to soften. Whisk in vinegar, mustard and honey, scraping up the bits from the bottom of the pan. Pour over spinach and toss well with bacon and mushrooms, if desired.Serve immediately garnished with almonds and Parmesan (and eggs).
Step by step:
1. In a large skillet toast almonds over medium-low heat until lightly golden.
2. Remove. In the same skillet cook the bacon over medium heat until crisp. Use a slotted spoon to transfer bacon to drain on a paper towel lined plate. When cool enough to handle rough chop.
3. Add spinach leaves to a medium-sized bowl.
4. Add onion to remaining bacon grease, saute over medium-low heat until they begin to soften.
5. Whisk in vinegar, mustard and honey, scraping up the bits from the bottom of the pan.
6. Pour over spinach and toss well with bacon and mushrooms, if desired.
7. Serve immediately garnished with almonds and Parmesan (and eggs).
Nutrition Information:
covered percent of daily need
