Spinach Salad with Warm Bacon Dressing
Prep Time: 25 minutes Cooking Time: 20 minutes Yields: 4 people
8 ounces baby spinach
1 large egg
8 pieces turkey bacon (I cook this in the oven, on a foil-lined cookie sheet), reserve excess fat
2 tablespoons apple cider vinegar (you can use regular, but apple cider has a great tang)
1/2 teaspoon Dijon mustard
5-6 tablespoons olive oil
1 teaspoon agave or honey
Salt and freshly ground black pepper
6 large white mushrooms, sliced
2 ounces red onion (1/2 small), very thinly sliced
2 tablespoons dried cranberries
2 tablespoons of chopped nuts or sunflower seeds
1. Pre-heat oven to 300; place bacon side by side on a cookie sheet or baking pan. Bake for about 20 minutes, until desired crispness.
2. Boil egg for 15 minutes. Remove from heat. Cool, peel and slice or chop. Set aside.
3. While bacon and egg are cooking, remove the stems from the spinach (if desired) and wash, drain and pat dry. Place in a large mixing bowl and set aside.
4. Remove bacon to a paper towel to drain, reserving any rendered fat. Crumble or chop the bacon and set aside.
5. Put vinegar in a small saucepan over low heat and whisk in the Dijon mustard, bacon fat, olive oil and agave/honey. Season with a small pinch each of salt and pepper.
6. Add the mushrooms and the sliced onion to the spinach and toss. Add the warm dressing* and bacon and toss to combine.
7. Sprinkle on cranberries and nuts/seeds.
8. Divide the spinach between 4 plates or bowls and evenly divide the egg among them.**
9. Serve immediately.*
Or add dressing only to individual servings as needed
**Makes 4 servings as a side or 2 as a main dish
Notes: I love this dish because it's pretty and pungent and bursting with flavor and everything that's good for you. I can eat this twice a week, often as a main course. Enjoy!