Friday, August 3, 2012

Spinach Salad

Tonight I decided to try my hand at The Pioneer Woman’s spinach salad recipe. I followed her instructions for cooking the onions and mushrooms and really liked the intense flavor that added. As a counterbalance, I added some sliced Granny Smith apples—this offered some crunch and tart-sweetness. The dressing is a super-simple red wine vinaigrette made with bacon drippings. Delicious! I paired the salad with Cheesy Garlic Breadsticks.

Spinach Salad
Crumbled blue cheese would be a delicious addition.
4 bacon slices, chopped
1 small red onion, cut in half and thinly sliced
1 package sliced mushrooms
Olive oil
Salt and pepper
3 Tbsp. red wine vinegar
2 tsp. sugar
1/2 tsp. Dijon mustard
1 bag baby spinach
1 to 2 Granny Smith apples, cored and thinly sliced

1. Cook bacon until crisp. Drain on paper towel. Reserve 3 Tbsp. bacon drippings, and set aside.
2. In a separate pan, sauté onions and mushrooms in hot oil until tender; season with salt and pepper.
3. Add reserved bacon grease to a small pan, and stir in red wine vinegar and next 2 ingredients. Whisk until mixture is combined and thoroughly heated.
4. Combine spinach, onions, mushrooms, and apples in a bowl. Pour in dressing, and toss to coat. Top with crumbled bacon.

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