Wilted Spinach Salad with Bacon and Balsamic Vinaigrette
from Cook's Illustrated
Ingredients:
5 ounces baby spinach (about 6 cups)
2 slices bacon (about 2 ounces), cut into 1/4 inch pieces
1 tablespoon extra virgin olive oil
1/2 small red onion, minced (about 1/2 cup)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar
Directions:
Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper-towel lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.
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