Spinach Salad with Warm Bacon Dressing
If you have about 20 minutes to spend in the kitchen, Spinach Salad with Warm Bacon Dressing might be an excellent gluten free recipe to try. For $2.34 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 13g of protein, 26g of fat, and a total of 356 calories. 462 people have tried and liked this recipe. A mixture of kosher salt, blue cheese, croutons, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a salad. It is brought to you by Foodnetwork. With a spoonacular score of 91%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Spinach Salad With Warm Bacon Dressing, Spinach Salad with Warm Bacon Dressing, and Spinach Salad with Warm Bacon Dressing.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
5 slices bacon, roughly chopped
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 cups seedless red grapes, halved
1 pound spinach (not baby), tough stems removed
1 teaspoon sugar or honey
1/4 cup white wine vinegar.jpg)
Equipment:
frying pan
paper towels
whisk
bowl
Cooking instruction summary:
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons. Photograph by Johnny Miller
Step by step:
1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes.
2. Remove to paper towels; reserve the drippings in the skillet.
3. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
4. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
5. Photograph by Johnny Miller
Nutrition Information:
covered percent of daily need
