Dustin declared this his favorite salad. Bacon. Hard boiled eggs (he'll eat them by the dozen with a sprinkle of salt and pepper if you let him). Warm cider dressing. Yeah, yum. Not a "light" salad, but they boys love it.
My only qualm with this salad is this: Should you (and it's unlikely) have a problem finishing it off in one sitting, it doesn't keep very long after it's been dressed. So for that reason, make it in small quantities. And it wouldn't be the same without the hot dressing that slightly wilts the spinach leaves. So take two seconds to heat it over the stove. You'll see what I mean.
INGREDIENTS
6 oz. baby spinach
4 eggs, hard boiled and sliced
red onion, thinly sliced
4 slices bacon, cooked until crisp and crumbled
half a package of Cremini mushrooms, sliced
Warm Cider Dressing:
1 Tbsp. cider vinegar
2 tsp. natural cane sugar
2 Tbsp. extra virgin olive oil
1/4 tsp. Dijon mustard
salt and pepper, to taste
DIRECTIONS
1. To make the dressing, heat sugar, cider, olive oil, and Dijon in a small saucepan over medium heat until sugar has dissolved. Season to taste with salt and pepper.
2. In a large bowl combine salad ingredients. Pour warm dressing over salad and gently toss. Serve immediately.
Makes about 1/4 cup dressing, enough to serve 4.
(Recipe adapted from a friend.)
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