Spinach Salad with Warm Turkey Bacon Dressing: A Fresh Delight
This Spinach Salad with Warm Bacon Dressing is a delicious fresh dish topped with turkey bacon, mushrooms, and a light dressing.
Equipment
- nonstick skillet
- large bowl
- Slotted spoon
- Paper Towel
Ingredients
Bacon Dressing
- 8 slices bacon cut into ½-inch pieces
- ¼ cup shallots finely chopped, from 1 to 2 shallots
- 2½ tablespoons cider vinegar
- 1½ tablespoons honey
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt heaping
- fresh black pepper several grinds
Salad
- 6 oz baby spinach (about 8 cups)
- 8 oz mushrooms white button or baby bella, thinly sliced (about 2 cups)
- 3 hard or soft boiled eggs thinly sliced or cut into wedges
Instructions
Cooking Instructions
- Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
- Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
- Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
- Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.
- Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 13gProtein: 14gFat: 26gSaturated Fat: 9gCholesterol: 157mgSodium: 505mgFiber: 2gSugar: 9g
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