Warm Spinach Salad

Here’s a great recipe for making use of all that fresh summer spinach from your garden or a local farm. It’s fairly fast and the flavor is delicious and unusual, tart with the bright flavor of balsamic vinegar, yet a crunchy rich texture with crumbled bacon.  It’s a perfect combination, and one you can feel good about.

 

Wilted Spinach Salad

6 – 8 cups of fresh spinach, stems removed

6 slices of good quality bacon

2 hard boiled eggs, sliced or chopped

2 T EVOO

1/2 red onion, thinly sliced

a couple pinches of sugar

S & P to taste

3 T balsamic vinegar

 

  1. Put the spinach leaves in a large salad bowl and set aside.
  2. Fry the bacon in a heavy, cast iron pan over medium heat until crisp and browned, then remove it to a paper towel-lined plate, leaving the bacon fat in the pan.  Let cool.
  3. Keeping the pan on medium heat, add the EVOO, onion slices, sugar, and S & P, and cook until onion is soft, stirring occasionally.
  4. Add the vinegar, swirl everything together in the pan, and pour over the spinach, tossing with tongs to coat and let the spinach wilt.
  5. Crumble the bacon and sprinkle it and the sliced eggs over the top.  Enjoy!
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