Wilted Spinach Salad with Peppered, Candied Bacon

 

Wilted Spinach Salad with Peppered, Candied Bacon 

Spinach salad:

6oz fresh baby spinach
1/2 sweet or red onion sliced thinly
1 granny smith apple cored and cut into bite size pieces (if you are making this ahead of time, store in cold water with lemon juice to prevent browning)
4 hard boiled eggs cut into wedges
7 slices candied peppered bacon

Toss ingredients in a large bowl, reserve some egg and bacon for garnish.

Optional additions:

Toasted pecans
Grilled chicken
Berries (strawberries, raspberries, or blueberries)
Walnuts
Goat cheese
Cooked beets

 

Candied Peppered Bacon

7 slices bacon
2 TBSP brown sugar
fresh ground pepper to taste

Preheat oven to 425. Arrange the bacon in a single layer on a baking sheet and sprinkle with brown sugar and fresh ground pepper. Bake for 10 – 12 minutes, watch closely. Drain on a rack, NOT on paper towels. . . trust me. Reserve drippings for dressing.

Arrange the bacon in a single layer on a baking sheet lined with aluminum foil. Sprinkle with the brown sugar and fresh ground pepper. Use clean fingers to even out the topping’s coverage.

Bake for 10 – 12 minutes, watch closely. Do not try to make this bacon super crispy, you’ll break a tooth. It’s better to take it out a bit too soon and zap it for 30 seconds in the microwave than to risk burning in the oven.

Drain on a rack or plate NOT on paper towels. . . trust me. Reserve drippings for dressing.

Dressing:

2 TBSP bacon drippings
3 TBSP balsamic vinegar
3 TBSP dijon mustard
4 TBSP brown sugar

In a microwave safe bowl whisk together the ingredients. Microwave covered on high for 1 minute, stir, microwave for an additional minute. Drizzle over the spinach salad and toss to coat. Garnish the salad with the reserved bacon and eggs. Serve immediately. If you want to prep the salad early, store the dressing separately in the refrigerator (before microwaving) and heat just before 

Tip: If you want to prep the salad early, store the dressing separately in the refrigerator and heat just before you’re ready. 

Bonus Tip: If you have an Instant Pot*, you can hard boil the eggs by pressure cooking in a steamer basket with 1 cup of water on high for 8 minutes and quick-releasing the pressure. Dunk the eggs immediately in an ice bath. Each batch I’ve done has been easy to peel once cool enough to handle.

Yields two main course salads or four side salads.

Grilled chicken would be a nice accompaniment for this dish.

* Our family of six, needs the 8qt model.

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CommentsI made this salad tonight and loved it, I will definitely make ... by QGirl17that looks delicious!! as a child my mother would make a wilted ... by And Miles To Go....Bacon make almost everything better! Yum! by StephanieMake It From Scratch #26… Hello everyone.  I am this ... by Balance In DietSounds yummy . . . and fattening!