Wednesday, October 14, 2009

Warm Spinach Salad
1.5 lbs fresh spinach
1 hard boiled egg, sliced
1 cup croutons

4 bacon slices
1 cup red onion, chopped
1 clove garlic, minced
1/3 cider vinegar
1/4 cup lemon juice
2 tsp. dijon mustard
1 tsp. honey
1/2 tsp. black pepper

Wash spinach well, dry, discard stems. Tear into bite-sized pieces, place in large bowl. To make dressing: cook bacon in skillet until crisp; drain on paper towels, then crumble. Discard all by 2 Tbsp. of bacon drippings from the skillet. Add onion and garlic to skillet and sautee for 5 minutes or until tender. Stir in the remaining dressing ingredients, bring just to a simmer, and cook for 1 minute. Pour dressing over spinach, sprinkle in croutons and toss thoroughly, just until the salad begins to wilt. Top with bacon and egg and serve immediately.

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