Spinach Salad with Warm Bacon Dressing

This spinach salad with warm bacon dressing is a versatile salad in that it can be served many different ways.  We’ve made individual salads for our photos, however this salad is also great served as a large mixed salad or even as a layered salad.  If serving it as a layered salad, select a clear, deep sided bowl (such as a trifle bowl) and layer the ingredients along the outer edge so your guests can see the different ingredients, and then serve with the warm bacon dressing on the side.

  • ¼ cup water
  • ½ cup white balsamic vinegar
  • ½ cup white sugar
  • 1 pound maple-flavored bacon
  • 1 small red onion (half chopped and half thinly sliced, divided)
  • 1 tablespoon white vinegar
  • 10 ounces fresh baby spinach
  • 2 teaspoons Dijon mustard
  • 6 uncooked eggs, at room temperature
  • 8 ounce package of button mushrooms, sliced very thin
Spinach Salad with Warm Bacon Dressing

  1. In a medium to large sauce pan, fill ¾ full with water and add the one tablespoon of white vinegar. Bring to a boil and gently spoon in the six room temperature raw eggs in shells, being careful not to break the shells. When the water comes back to a boil, time five minutes and shut off burner. Leave the eggs in the hot water for 15 more minutes. Pour off water, shake pan to crack shells and under cool running water, peel the shells from eggs. Slice cooled eggs into about 4-5 slices per egg.
  2. In a large skillet, cook bacon until crisp. Remove to paper towels and crumble or rough chop and set aside. Reserve two tablespoons of the bacon fat and discard the rest.
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