Monday, May 7, 2012

Spinach Salad with warm bacon dressing

Summer is almost here and salads are a great hit.  Here I am sharing today, one of our favorites!  Easy to make and only takes a few minutes before you enjoy a healthier lunch :)


8 ounces young spinach
2 large eggs, boiled and sliced thin
8 pieces thick-sliced bacon, chopped
3 Tbsp. red wine vinegar
1 tspn. agave or honey
1/2 tspn. Dijon mustard
Kosher salt and fresh ground pepper
4 large white mushrooms, sliced
3 ounces red onion (one small), very thinly sliced


Remove the stems from spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat.  Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, agave and mustard.  Season with a small pinch each of salt and pepper.

Add the mushrooms and the sliced onion to the spinach and toss.  Add the dressing and bacon and toss to combine.  Divide the spinach between 4 plates or bowls and evenly divide de egg among them.  Season with pepper, as desired.  Serve immediately.

Source:  Recipe courtesy of Alton Brown - Slightly adapted.


Fran Amenábar Ch. said...

Me encanta la ensalada de espinaca con tocino o panceta... creo que es una combinación excelente.

Amanda said...

You inspired me to have this today for lunch, and it was delicious! Hope y'all are well!

La Panoteca said...

Una delicia de ensalada. Muero por la combinación de ingredientes.

Annie said...

Me encanta esa ensalada es una de mis preferidas.

Pilarh said...

Que rico suena. Totalmente de acuerdo que ya entramos de lleno en epoca de ensaladas, acá ya es verano!

Unknown said...

Me gusta este tipo de ensalada Beso y feliz día de la madre