Tuesday, February 14, 2012

A Spinach Salad With Warm Bacon Dressing

Classic spinach salads are the epitome of everything a typical salad is not. Take your healthy spinach and protein full eggs and top them with chopped bacon bits and a dressing that is mostly fat. What you get though, is so delicious that it is worth every single calorie. 

For the salad:
  • 8 ounces spinach
  • 2 large eggs, hard boiled, chopped
  • 8 pieces thick-sliced bacon, chopped
    • 4 large white mushrooms, sliced
    • 1 small red onion, very thinly sliced
For the dressing:
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Salt and ground black pepper

Cook the bacon in a pan. Once crispy enough remove the bacon to dry on some paper towels. 
Measure out the fat and add remaining ingredients to the pan and mix and let it warm up.
So technically the recipe says only three tablespoons of fat but I just left it all in there and added ingredients till it was the right ratio. Whatever process floats your boat is fine.

Arrange the salad ingredients in a bowl or platter. I used a couple more eggs because I had a lot of spinach. Also remember to put a tablespoon of vinegar in the water when you boil the eggs because it makes the membranes come off with the egg shell.

Pour the warm dressing over the salad and enjoy! I would recommend keeping any excess dressing in the pan on the stove so when it's time for seconds you will still have some warm dressing! I also added a large piece of meat because I love my protein.

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