Wilted Spinach Salad with Bacon and Balsamic Vinaigrette


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Adapted from a recipe from Cook's Illustrated Magazine, March and April, 2002.

This Spinach Salad is so good! This is a easy-to-make salad with just a few ingredients.


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Wilted Spinach Salad with Bacon and Balsamic Vinaigrette Recipe:

Recipe Type: Salad and Salad Dressing, Spinach, Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min


Ingredients:

6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled*
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon coarse or sea salt
1/8 teaspoon freshly-ground pepper
1/8 teaspoon granulated sugar
1 tablespoon good-quality aged balsamic vinegar**

* I like to use the fresh baby spinach leaves.

** To purchase good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.


Preparation:

Remove stems and veins from spinach (either discard or save for adding to your homemade soups). Tear spinach into bite-sized pieces; place spinach in a large bowl.

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.

Return frying pan to medium heat; add olive oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate. Remove from heat.

Pour warm dressing over prepared spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch).

Sprinkle bacon over spinach and serve immediately.

Makes 4 servings.
 




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