Thursday, February 28, 2013

Spinach Salad

I'm a fan of spinach salad because I feel like I get more nutritional bang for buck with spinach than with lettuce.  If I'm eating salad, I want credit, you know?  My love of this salad is probably also helped by the fact that it has bacon, not only on the salad, but in the dressing as well.  Amen to bacon.  It makes everything better.  And one last selling point?  The caramelized red onions are really tasty and a nice change from the typical raw red onions in spinach salad.    


  • 3 eggs, hard boiled and sliced
  • 7 slices thick-cut bacon, cut into 1-inch pieces
  • 1 small red onion, thinly sliced
  • 2 roma tomatoes, chopped
  • 8 ounces baby spinach, washed and dried
  • 3 tablespoons bacon fat
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon Dijon mustard
  • dash of salt

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel.

Leave a small amount of bacon fat in the skillet; drain the rest into a bowl and reserve.

Slice the red onion very thinly, and then add to the skillet.

Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.

Make the hot bacon dressing: Add bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.

Whisk together and heat thoroughly until bubbly.

Toss spinach with warm dressing in a large bowl until evenly coated.

Divide spinach among 6 plates and top with onions, bacon, tomatoes, and egg. 

Source:  slightly modified from Pioneer Woman

1 comment: