Rich likes a nice spinach salad, so when I came across this recipe in The Doris Project Bag, I knew we’d be trying it.
There are two things that I really liked about this spinach salad; it stays away from the warm bacon dressing cliché, and the dressing is very simple, very good, and sugar free – and by that I mean no sweetener, not sugar, not honey, not and chemically created sugar-like substances – and it works, partially because of the sliced egg, and partly because we added a few things…
•1/2 cup veggie oil
•1/4 cup red wine vinegar
•1 tsp salt
•1/8 tsp dried oregano
•1/8 tsp black pepper
•1 lb baby spinach
•6 slices bacon, cooked and crumbled
•2 hard-cooked eggs, diced
•1 red or sweet onion, sliced thin
•Grilled grape tomatoes
Whisk the dressing ingredients together in a container and set aside to rest for at least a half-hour to allow the flavors to blend.
Hard-cook, cool, and peel two eggs – I made a half-dozen, using the rest to make Rich’s new favorite savory deviled eggs – and set aside. Check out how I boil eggs, and that recipe, tomorrow.
Cook your bacon (may I suggest this method?) – then cool and crumble or cut into thin strips.
Thread the tomatoes onto skewers – I used wood ones that I’d soaked in water for 30 minutes – then place on a hot, lightly oiled grill and cook for just a couple of minutes, until the skin puckers a bit.
Now, it’s time to make the salad, and it couldn’t be simpler!
Place all the ingredients (except for the dressing) in a large bowl and toss to combine.
Serve with the dressing on the side.
Nice salad, and, since I didn’t dressing the whole bowl, leftovers were just as tasty the next day.
I really like the way the flavors blend here; the creamy egg and cheese, the sweet grilled tomatoes, the smoky bacon all combine with the baby spinach, sliced sweet onion, and vinaigrette to make a very flavorful, slightly different, and still very simple to toss together, salad.
Thanks, mom, for another winner!