Spinach Salad with Hot Bacon Dressing recipe

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Ingredients

½ pound sliced bacon, cut crosswise into 1/2-inch strips
¼ cup vegetable oil
½ cup minced onion
1 pinch salt
2 cloves garlic, minced
⅓ cup apple cider vinegar
¼ cup rice vinegar
½ cup water
½ cup white sugar
1 ½ tablespoons Dijon mustard
⅓ cup bacon drippings
2 teaspoons water
1 teaspoon cornstarch
1 pinch cayenne pepper
salt and ground black pepper to taste
1 pound baby spinach leaves
1 (15 ounce) can black-eyed peas, rinsed and drained
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes

Nutrition Info

430 calories
carbohydrate: 34.4 g
cholesterol: 26.1 mg
fat: 28.3 g
fiber: 4.9 g
protein: 11.6 g
saturatedFat: 8.5 g
servingSize: -
sodium: 673.6 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.

  2. Return skillet to medium heat. Stir onions and salt into the skillet, cook and stir until onions are golden brown, about 5 minutes. Stir in garlic, cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.

  3. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.

  4. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.

  5. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.

  6. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl, toss to combine. Drizzle hot bacon dressing over spinach mixture, toss quickly and serve immediately.

Recipe Yield

6 servings

Recipe Note

This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.

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