Introduction
Spinach salad with warm bacon dressing is a delightful dish that combines the earthiness of fresh spinach with the savory richness of crispy bacon. This salad is perfect for a light lunch or as a side dish for dinner. The warm bacon dressing not only enhances the flavors of the ingredients but also adds a comforting touch to the overall experience. With the added crunch of pumpkin seeds and the sweetness of cranberries, this salad will become a favorite at your table.
Detailed Ingredients with Measures
12 oz. Jones Dairy Farm Bacon
1 medium shallot (about 1/2 cup diced)
2 Tbsp. olive oil
1/2 cup white wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
12 oz. baby spinach
6 oz. mushrooms, thinly sliced (about 2 cups sliced)
1/4 medium red onion, thinly sliced (about 1/2 cup sliced)
3/4 cup dried cranberries
3/4 cup raw pumpkin seeds (pepitas)
Freshly cracked black pepper
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4-6
Instructions
Begin by cooking the bacon in a skillet over medium heat, allowing it to brown and become crispy, which should take about 5-8 minutes. Remember to flip the bacon frequently to avoid burning. Once done, place the bacon on a paper towel to cool, reserving the bacon grease in the skillet. Lower the heat and add the minced shallot to the grease, cooking for about 1-2 minutes until softened. Remove from heat, let it cool slightly, and transfer the mixture to a blender.
While the bacon is cooking, prepare the salad ingredients. Thinly slice the mushrooms and red onion. If desired, soak the sliced red onion in cold water for 5-10 minutes to mellow the flavor, then dry them on a paper towel. Crumble or roughly chop the cooked bacon.
Next, blend the dressing by adding the bacon and shallot mixture to the blender, along with olive oil, white wine vinegar, Dijon mustard, and honey. Blend until smooth; it will yield just over one cup of dressing, with the possibility of a few small pieces remaining.
To assemble the salad, add the baby spinach to a large bowl and toss it with one-third of the warm dressing. If necessary, gently warm the dressing in the microwave for 15-20 seconds to ensure it is hot enough to wilt the spinach slightly. Top the spinach with sliced mushrooms, red onions, and another third of the dressing, tossing gently to combine. Finish by sprinkling on the crumbled bacon, dried cranberries, and pumpkin seeds. Add freshly cracked black pepper to taste and serve the remaining dressing on the side for those who desire extra flavor.
Detailed Directions and Instructions
Cook the Bacon
In a skillet, cook the 12 oz. of Jones Dairy Farm Bacon over medium heat until it is browned and crispy, which should take about 5-8 minutes. Be sure to flip the bacon frequently to ensure even cooking. Monitor the heat carefully to prevent the bacon or oil from burning; lower the heat if necessary. Once cooked, transfer the bacon to a paper towel-lined plate to cool down, reserving the bacon grease in the skillet.
Cook the Shallots
Lower the heat on the skillet to low, and add the diced medium shallot (about 1/2 cup). Cook the shallot in the reserved bacon grease for about 1-2 minutes, until it becomes softened. Remove from heat, allowing it to cool slightly before transferring the mixture to a blender.
Prep the Salad Ingredients
While the bacon is cooking, prep the salad. Thinly slice the 6 oz. of mushrooms and 1/4 medium red onion (about 1/2 cup). If desired, soak the sliced onions in cold water for 5-10 minutes to mellow their flavor. After soaking, drain and transfer the onions to a plate lined with paper towels to absorb excess moisture. Roughly chop or crumble the cooled bacon.
Blend the Dressing
To the bacon and shallot mixture in the blender, add 2 Tbsp. of olive oil, 1/2 cup of white wine vinegar, 1 Tbsp. of Dijon mustard, and 1 Tbsp. of honey. Blend the mixture until it becomes smooth. This will yield a little over 1 cup of dressing; a few small pieces of shallot in the dressing are acceptable.
Assemble the Salad
In a large salad bowl, add 12 oz. of baby spinach. Toss the spinach with about 1/3 of the warm dressing (if needed, gently warm the dressing in the microwave in 15-20 second increments until hot enough to wilt the spinach slightly). Next, top the spinach with the sliced mushrooms and drained red onions, followed by another 1/3 of the dressing, tossing everything together to combine.
Add Toppings
Sprinkle the salad with the crumbled bacon, 3/4 cup of dried cranberries, and 3/4 cup of raw pumpkin seeds (pepitas). Finish with freshly cracked black pepper to taste. Serve the remaining dressing on the side for those who would like additional dressing.
Notes
Bacon Cooking Tip
Be cautious when cooking the bacon to prevent burning. Adjust the heat as necessary during cooking.
Shallot Preparation
Soaking the red onion in cold water helps to reduce its sharpness; this step is optional based on personal preference.
Dressing Texture
The dressing may have small bits of shallot even after blending; this adds texture and flavor.
Serving Suggestions
The salad is best served immediately while the spinach is still warm and wilted. The dressing can be reheated if it cools down.
Cook Techniques
Cooking Bacon
Cook bacon in a skillet over medium heat until browned and crispy, about 5-8 minutes. Flip frequently to ensure even cooking. Be careful not to let the bacon or oil burn, and reduce the heat if necessary.
Cooking Shallots
After removing the cooked bacon, lower the heat and add minced shallots to the reserved bacon grease. Cook for about 1-2 minutes until softened.
Blending Dressing
Combine the cooked bacon and shallot mixture with olive oil, white wine vinegar, Dijon mustard, and honey in a blender. Blend until smooth, even if a few small pieces remain.
Preparing Salad Ingredients
Thinly slice mushrooms and red onion. If desired, soak the sliced onions in cold water for 5-10 minutes to mellow their flavor. After soaking, drain and dry them on a paper towel.
Assembling the Salad
In a large salad bowl, add baby spinach and toss it with 1/3 of the warm dressing. Warm the dressing gently in the microwave if necessary to ensure it wilts the spinach slightly. Add the sliced mushrooms and red onions, plus another 1/3 of the dressing, and toss to combine.
Garnishing the Salad
Top the salad with crumbled bacon, dried cranberries, and raw pumpkin seeds (pepitas). Finish with freshly cracked black pepper and serve the remaining dressing on the side for additional use.
FAQ
Can I use different types of greens instead of spinach?
Yes, you can substitute spinach with other greens like arugula, kale, or mixed salad greens based on your preference.
What can I use as a vegetarian substitute for bacon?
You can use crispy baked tofu, tempeh bacon, or smoked lentils as a vegetarian alternative to bacon.
How can I make the dressing lower in calories?
You can reduce the amount of olive oil and honey used in the dressing or substitute with a light vinaigrette.
Can I prepare the salad in advance?
It is recommended to assemble the salad just before serving to keep the spinach fresh and prevent it from wilting.
What can be used instead of white wine vinegar?
You can substitute white wine vinegar with apple cider vinegar, balsamic vinegar, or lemon juice depending on your taste preference.
Conclusion
This Spinach Salad with Warm Bacon Dressing is a delightful combination of flavors and textures, making it a perfect dish for any occasion. The crispy bacon, warm dressing, and the crunch of pumpkin seeds combined with the sweetness of cranberries create a satisfying and nutritious salad. This recipe not only elevates the humble spinach but also showcases how simple ingredients can come together to create a memorable meal.
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