4th of JulySpinach Salad with Warm Bacon Vinaigrette
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Ingredients (9)
- 9 ounces thick-sliced smoked bacon, small dice
- 1 medium shallot, minced
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons packed light brown sugar
- 3/4 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 pounds spinach, washed, stemmed, torn into bite-size pieces, and thoroughly dried
- 3/4 cup toasted pecans, coarsely chopped
Nutritional Information
- Calories315
- Fat26.43g
- Saturated fat6.53g
- Trans fat0.06g
- Carbs11.1g
- Fiber5.04g
- Sugar3.46g
- Protein11.18g
- Cholesterol28.07mg
- Sodium411.12mg
- Nutritional Analysis per serving (6 servings) Powered by
This spinach salad makes for a great starter or even a meal by itself. Instead of following tradition and using olive oil in the dressing, we opted for the fat rendered off the bacon to give the vinaigrette optimal flavor.
Game plan: To make cutting the bacon easier, chill it in the freezer for about 20 to 25 minutes until it firms up.
This recipe was featured as part of both our Winter Cabin Fever menu and our Supercharge with Superfoods photo gallery.
Instructions
- 1Heat a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, until browned and crispy, about 4 minutes. Remove the bacon to a paper-towel-lined plate and set aside. Discard all but 3 tablespoons of the fat.
- 2Place the pan with the remaining bacon fat over medium heat, add the shallot, and cook until fragrant, about 30 seconds. Whisk in the vinegar, brown sugar, and Dijon mustard; remove from heat and season with salt and pepper.
- 3Combine the spinach, reserved bacon, and pecans in a large bowl. Add the vinaigrette and toss to coat. Season with additional salt and pepper and serve immediately.
Beverage pairing: Niklas Sauvignon Blanc, Alto Adige, Italy. This dish is rich with bacon fat and tart with vinegar, so a high-acid wine is needed to stand up to both. This bright Sauvignon from the northern reaches of Italy’s Alto Adige has the tartness and pungency to balance the dish.
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