Sunday, April 25, 2010

Wilted Spinach Salad with Hot Bacon Dressing


This is a smaller slightly tweaked recipe that my husband grew up with... they never made the dressing ^.^
Instead of all that onion Im going to be using a few (2-3) boiler onions I have left over from a kabobs a few nights ago

Wilted Spinach with Hot Bacon Dressing

Ingredients:

1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
4 pieces of thick-cut bacon or 6 pieces thin cut, chopped
1/4 cup minced onion
1 clove garlic
2 Tablespoons cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons sugar

Directions:
  1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
  2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
  3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
  4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
  5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sugar. Stir to dissolve, and pour the dressing over the spinach.
  6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Makes three ample servings as a side dish.

Hot Bacon Dressing

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Review --

I wouldn't really call this "wilted spinach" as it never really touched a pan. BUT I would call it good. I did make it the way it called and I also wilted some spinach with water and apple cider vinegar. Tastes great both ways, but much better as a hot dressing on cold spinach.

I did however not like how little liquid there was for the "dressing", when I put the apple cider vinegar into the pan it sizzled and pretty much evaporated. But what little was left was amazing. I definitely will be making this dressing again, and I dont think that it needs to be reserved just for spinach, heck I even put some on my steamed rice and my husband ate what was left right out of the bowl.

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