Warm Bacon Spinach Salad

This Warm Bacon Spinach Salad recipe by Diana Keuilian is a real winner in my book. You have got to check it out!

Servings: 4

For the Warm Bacon Dressing

  • 4 pieces of bacon
  • 3 Tablespoons bacon fat
  • 3 Tablespoons apple cider vinegar
  • 2 teaspoons raw honey
  • 1 Tablespoon Dijon mustard
  • ⅛ teaspoon sea salt

For the Salad

  • 4 eggs
  • 8 white mushrooms, sliced
  • 1 red onion, sliced
  • 8 radishes, sliced into thin matchsticks
  • 6 cups baby spinach, chopped

For the Warm Bacon Dressing

  1. In a large skillet over medium high heat cook the bacon until crispy.
  2. Chop the bacon into ½ inch strips and save all of the bacon fat from the skillet.
  3. Combine all of the dressing ingredients in a small saucepan.
  4. Place over low heat and stir until thickened – about 4 minutes.

For the Salad

  1. Heat water to boiling in a pot with a steamer.
  2. Place the eggs on top of the steamer, cover, and steam for 12 minutes.
  3. Immediately plunge the eggs into a bowl of ice water.
  4. Once they’re cool enough to handle, roll the eggs on the counter to quickly and painlessly peel.
  5. Separate the egg whites from the yolks.
  6. Dice the egg whites and yolks separately and set aside.
  7. Place 1 Tablespoon of bacon fat into each of 2 medium sized skillets over medium high heat.
  8. In one skillet sauté the sliced mushrooms until soft – about 8 minutes.
  9. In the other skillet sauté the sliced red onion until tender – about 12 minutes.
  10. Arrange the salad with a bed of chopped spinach, and a line of each: sautéed mushrooms, diced egg whites, sliced radish, chopped egg yolk and sautéed red onion.
  11. Serve with the warm bacon dressing. Enjoy!

Nutritional Analysis: Each serving contains approximately Calories: 139 Fat: 7g Carbohydrates: 9g Sugar: 5g Sodium: 352mg Fiber: 3g Protein: 11g

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