Spinach Salad with Warm Bacon and Apple Cider Dressing

2015-07-04
  • Yield : 2 servings as a main course, 4 servings as an appetizer
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    410 calorie
  • Fat

    18 grams
  • Saturated Fat

    5 grams
  • Sodium

    1070 milligrams
  • Carbohydrate

    46 grams
  • Fiber

    8 grams
  • Protein

    19 grams

Ingredients

  • 10 ounces pre-washed baby spinach
  • 2 slices bacon, finely chopped
  • 3 ounces Canadian bacon, finely chopped
  • 2 teaspoons olive oil
  • 1/2 red onion, sliced (about 1 cup)
  • 1 pound button mushrooms, coarsely chopped
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Method

Step 1

Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. 

Step 2

Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. 

Step 3

Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.

Step 4

Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g

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