Spinach Salad with Bacon Vinaigrette
Recipe from: Taste Of Granor
We generally use a peppered bacon to add a bit of extra heat to the salad, but regular bacon will work just fine too. For a vegetarian option, consider substituting mushrooms for the bacon.
Ingredients
1 bag spinach
1 bunch carrots
1 shallot
4-6 eggs
8 oz bacon
1/2 cup apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
Method
- Wash and dry the spinach
- Shave the carrots into ribbons with a vegetable peeler
- Mince the shallot
- Hard boil the eggs and peel
- Cut the bacon into large chunks
- In a large frying pan, brown the bacon until crispy
- Pour the bacon and bacon fat over the shallot and let hot bacon fat gently cook the shallot
- Add the vinegar to the frying pan and scrape up any brown bits
- Add the vinegar, drippings, olive oil, and salt to the shallots and stir to combine
- Cut the eggs into rounds or roughly chop
- Dress the spinach and carrots with the bacon vinaigrette and toss to combine
- Garnish with the egg rounds and serve
