Spinach salad with bacon

Spinach salad with bacon

Main course 226 Last Update: Nov 10, 2021 Created: Nov 10, 2021
Spinach salad with bacon
  • Serves: 4 People
  • Prepare Time: 10
  • Cooking Time: 10
  • Calories: 1168.77
  • Difficulty: Easy
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Description

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette.


Source:
https://www.onceuponachef.com/recipes/spinach-salad-warm-bacon-dressing.html

Ingredients

Directions

  1. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
  3. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
  4. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
  5. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.

Spinach salad with bacon



  • Serves: 4 People
  • Prepare Time: 10
  • Cooking Time: 10
  • Calories: 1168.77
  • Difficulty: Easy

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette.


Source:
https://www.onceuponachef.com/recipes/spinach-salad-warm-bacon-dressing.html

Ingredients

Directions

  1. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
  3. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
  4. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
  5. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.


Nutrition




Taste Visualization



Glycemics

Glycemic Index

Glycemic Load



Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

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