Spinach Salad with Warm Bacon Dressing
Salads don’t need to be complicated, just executed in such a way that makes you want to eat them, not feed them to a rabbit instead. Salads are the quintessential “diet” food but it’s important to understand two things about salads. First, boring salads that you’re not looking forward to eating will make your healthy eating habits go downhill fast. And second, not all salads are actually healthy. Some salads may contain a lot of sugar in the dressing, particularly if using a store-bought dressing.
This Spinach Salad with Warm Bacon Dressing is a good combination of healthy, non-boring, and a little indulgent. The dressing is made simply, with bacon fat and rice vinegar (I used Marukan’s seasoned gourmet rice vinegar). Be sure to use organic spinach, as spinach is on the EWG’s Dirty Dozen list (meaning it’s one of the top 12 produce items that contained the highest traces of pesticide residues of conventional – non-organic – produce). Nitrate-free bacon and pasture-raised eggs are also recommended to up the quality of this salad.
- 8 slices thick cut bacon , diced
- 4 tablespoons Marukan seasoned gourmet rice vinegar (see note)
- 8 ounces baby spinach , washed and dried well
- 4 hardboiled eggs , sliced
- 4 green onions , thinly sliced
- Kosher or fine sea salt , to taste
- Black pepper , to taste
Place the bacon in a cold skillet and turn the heat to medium. Cook, stirring frequently, until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
Leave 3 tablespoons of the bacon grease in the pan, add the vinegar, and cook over medium heat for a minute.
Place the spinach in a serving bowl, add the dressing, and toss. Add the eggs and green onions and toss gently. Season to taste with salt and pepper. Serve immediately.
If using regular, unseasoned rice vinegar, add a teaspoon of sugar.
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