Spinach Salad With Bacon Dressing
Recipe: #33232
August 30, 2019
Categories: Salads, Vegetable Salad, Bacon, Eggs Gluten-Free, Non-Dairy, more
"Recipe source: Cook's Illustrated"
Ingredients
Nutritional
- Serving Size: 1 (352 g)
- Calories 670.7
- Total Fat - 47.2 g
- Saturated Fat - 15.5 g
- Cholesterol - 755.9 mg
- Sodium - 1526.6 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.8 g
- Sugars - 2.2 g
- Protein - 51.1 g
- Calcium - 176.1 mg
- Iron - 5.9 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a saucepan add egg and enough water to cover plus one inch and bring to a boil over high heat; remove from heat , cover and let stand for 10 minutes. Fill a bowl with 1 quart ice water and then place eggs in the ice water; let stand for 5 minutes; peel eggs, quarter them lengthwise; set aside.
Step 2
Put the spinach in a large serving bowl. In a small cup or bowl combine next 4 ingredients (vinegar - salt), stirring until sugar dissolves.
Step 3
In a skillet on medium high heat fry the bacon for 10 minutes or until crisp. Using a slotted spoon transfer bacon to paper toweling. Pour the bacon fat into a heatproof bowl and return 3 tablespoons to the skillet; add onion and then cook for 3 minutes on medium heat until softened; stir in garlic and cook another 15 seconds or so and then the vinegar mixture. Remove from heat; scrape bottom of skillet to loosen the browned bits and then pour the hot dressing over the spinach; add the bacon and toss. Divide among individual plates and arrange the egg quarters over each serving.
Tips
No special items needed.