Spinach Salad with Hot Bacon Dressing
This recipe has been a favorite in our family for many years. When I first started making it I didn’t have the luxury of pre washed baby spinach available. I used large spinach leaves which needed to be washed completely and then have the thick stalks removed.
Now with the advent of prepackaged baby leaves it is a much simpler task. You still need to remove part of the stem. but the washing task is basically a rinse and not as intense as getting the sand out of every crevice.
Ingredients for Spinach Salad with Hot Bacon Dressing
- 1 bag baby spinach leaves approximately 6 ounces stems removed
- 4-6 slices bacon
- 2-3 Tbs balsamic vinegar
- 2-3 Tbs white wine or champagne vinegar
- 2 eggs boiled hard* and chopped
- 1 medium onion diced
- salt & pepper to taste
Directions for Spinach Salad with Hot Bacon Dressing
This recipe will serve 4-6 persons.
Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.
Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe. You don’t have to be exact a reasonable estimate will be fine.
Remove the stems from the spinach leaves , rinse and pat or spin dry.
To Assemble
Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
Serve.
* For perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/appetizers/deviled-eggs-egg-dishes
Here are a few items to help make this recipe:
OXO Good Grips Green Salad Spinner
Lipper International Cherry Footed Nappy Bowl
Lipper International 12-Inch Cherry Salad Servers
OK…. news flash……I’m not a salad person either! but I certainly did appreciate the Bacon bits.
- 1 bag baby spinach leaves appoximately 6 ounces
- 4-6 slices bacon
- 2-3 Tbs balsamic vinegar
- 2-3 Tbs white wine or champagne vinegar
- 2 eggs boiled hard* and chopped
- 1 medium onion diced
- salt & pepper to taste
- This recipe will serve 4-6 persons.
- Take the bacon and cut into ¼ inch pieces and saute until crisp and most of the fat has been rendered.
- Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tbs bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tbs of fat would need about 6 Tbs in total of vinegar, which should be sufficent for this recipe. You don't have to be exact a reasonable estimate will be fine.
- Remove the stems from the spinach leaves and rinse and pat or spin dry.
- To Assemble
- Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
- Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
- Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
- Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
- Serve.
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