Prep/Cook Time: 28 minutes
Grade: A+
Make Again: Yes
I combined and adjusted recipes from Cook's Illustrated magazine and the America's Test Kitchen Family Cookbook. This has a slightly lighter dressing with less fat used and no sugar, which I don't find is needed with the sweetness of these ingredients.
It is really my favorite way to make a salad with baby spinach.
Wilted Spinach Salad
Makes 3 - 4 large servings.
3 eggs
2 slices bacon, minced
9-12 oz baby spinach
1 T. extra virgin olive oil
salt
ground pepper
1 1/2 T. Balsamic vinegar
1 T. Water
1. Hard boil the eggs. Put in saucepan with water and 2 t. salt over high. When water starts to boil, turn off heat, cover and let sit 10 minutes. Set in cold water when done. Peel eggs and cut into quarters.
2. Meanwhile, saute bacon over medium heat until crisp, about 5 minutes.
3. Remove bacon with slotted spoon and drain on paper towels.
4. Pour off all fat except 1 T.
5. Saute onion in fat with olive oil and 1/4 t. salt for a few minutes, until softened.
6. Add water, vinegar and pepper to taste off heat.
7. Combine spinach and dressing in a large bowl. Top with bacon bits and egg quarters.
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