Seriously, I love a good Spinach Salad with warm bacon dressing. It combines all the necessary flavors that just turn my palate on. Salty, warm, healthy spinach with homemade bacon bites — which I substituted in this version with pancetta because that’s what I had in my refrigerator. So good and so different. What’s not to love about a good hearty vegetable enriched salad that fills you up but doesn’t make you feel overstuffed.
As you know, I love to make yummy and different salads all the time…so much so that I’ve released my first cookbook dedicated to them. We’re all trying to stay healthy and fit amongst our busy lives and without a lot of time to spare, so I’ve put an amazing collections of salad recipes together in my Top 25 Salad Recipes cookbook that’s perfect for the over worked person who needs to find great recipes in minutes.
Hope your weekend was relaxing…but let’s get back cracking on our goals.
Ali in the Valley
Top 25 Favorite Salad Recipes E-Cookbook
that you can purchase Here!
It is only $2.99, so be sure to check it out!
We put together some of our tried and true favorites, including many new recipes that are not on my blog.
Photos by: Ali
Hearty Spinach Salad...
Hearty and delicious Spinach Salad
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Alison Ball
4 ounces baby spinach
1/4 small or medium red onion very thinly sliced
1 large egg hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon or pancetta finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste
Place spinach in a large, wide salad serving bowl. Add red onion and coins of hard-boiled egg.
In a large skillet, fry bacon or pancetta bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper. Toss gently and serve hot.