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 caloriescarbohydrate: 34.4 gcholesterol: 26.1 mgfat: 28.3 gfiber: 4.9 gprotein: 11.6 gsaturatedFat: 8.5 gservingSize: -sodium: 673.6 mgsugar: 18.2 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad with Hot Bacon Dressing
Directions
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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.
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.
Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
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.
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.
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.