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.
Wilted Spinach Salad with Bacon and Balsamic Vinaigrette Recipe:
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 15 min
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
1/4 teaspoon coarse or sea
1/8 teaspoon granulated sugar
1 tablespoon good-quality aged
* 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.
Remove stems and veins from spinach
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.