- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 188.7
- Total Fat: 12.0 g
- Cholesterol: 222.8 mg
- Sodium: 386.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.5 g
- Protein: 13.4 g
MAKEOVER: Spinach Salad with Warm Bacon Dressing (by CUBADOG2)Submitted by: CUBADOG2
View the original recipe for Spinach Salad with Warm Bacon Dressing
8 ounces young spinach
2 large eggs
4 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons chopped shallots
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 teaspoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and saute shallots for 3 minutes then whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the dressing and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon among them. Season with pepper, as desired. Serve immediately.