Alton Brown's Spinach Salad with Warm Bacon Dressing (Madeover)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 118.1
- Total Fat: 7.0 g
- Cholesterol: 112.7 mg
- Sodium: 231.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.4 g
- Protein: 8.7 g
View full nutritional breakdown of Alton Brown's Spinach Salad with Warm Bacon Dressing (Madeover) calories by ingredient
Introduction
I love this type of salad. I made it over to keep it lower calorie so it could be paired with a well-balanced dinner. I reduced the amount of bacon and significantly reduced the bacon fat from the dressing. I also added some fresh diced tomato that wasn't in the original recipe. I love this type of salad. I made it over to keep it lower calorie so it could be paired with a well-balanced dinner. I reduced the amount of bacon and significantly reduced the bacon fat from the dressing. I also added some fresh diced tomato that wasn't in the original recipe.Number of Servings: 4
Ingredients
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10 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
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
1 small tomato, seeded and diced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
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 2 tsp. of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Serving Size: 1/4 recipe
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSSARA.
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 2 tsp. of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Serving Size: 1/4 recipe
Number of Servings: 4
Recipe submitted by SparkPeople user FITNESSSARA.
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