Sunday, April 20, 2014

SALADS:. WARM SPINACH SALAD(Easter)(click here to print)

WARM SPINACH SALAD (EASTER)

  • 3 whole Eggs
  • 7 slices Thick Cut, Peppered Bacon
  • 1 whole Red Onion, Small
  • 1 package Mushrooms, White Button
  • 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
  • 3 Tablespoons Reserved Bacon Grease
  • 3 Tablespoons Red Wine Vinegar
  • 2 teaspoons Sugar substitute
  • 1/2 teaspoon Dijon Mustard
  • 1 dash Salt

Preparation Instruction to Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add'l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
Enjoy!          serves 6; 6 carbs per serving                      

TIP: *use 3 hard boiled eggs left over from Easter instead of cooking eggs separately*

Recipe submitted by Edith Weil



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