Friday, October 24, 2014

Wilted Spinach Salad

What you need:

8 slices thick-cut bacon
6 TBsp plus 1 tsp brown sugar (divided)
1 tsp ground black pepper
2 packages fresh baby spinach (6oz each)
1 medium Granny Smith apple (cored, cut into bite-size pieces)
1/2 cup red onion (thinly sliced)
3 Tbsp apple cider vinegar
4 tp Dijon mustard
salt and pepper to taste
4 hard boiled eggs (peeled, cut into wedges)

How to make it:

Preheat oven to 400˚F.
Line a large baking sheet with parchment paper.
Arrange bacon slices in a single layer on the prepared pan.
Top the bacon slices evenly with 2 TBsp plus 1 tsp of the brown sugar, sprinkle with black paper.
Bake for 22-25 minutes or until crisp, remove bacon from bar pan to paper fowl-lined plate and cool completely.
Reserve 2 TBsp bacon drippings from the bar pan.
Cut bacon into 1/2 inch pieces.
In a mixing bowl, combine spinach, apple, and onion.
Whisk remaining 4 TBsp brown sugar, reserved bacon drippings, vinegar and mustard in a microwavable bowl until well blended.
Cover and microwave on HIGH for 2 minutes or until bubbly.
Pour over spinach mixture, toss to coat.
Season with salt and pepper.
Garnish with egg wedges and bacon pieces.
Serve immediately, ENJOY!

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