Name: Spinach Salad with Warm Bacon Vinaigrette (Upgraded)
Prep time: 8 min
Cook time: 12 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 6 oz Baby Spinach; 1/4 cup Red Onion-thinly sliced; 1/2 cup Sliced Cremini Mushrooms; 1/4 cup Chopped Hard-Boiled Egg; 1/4 cup Toasted Pecan Halves; 8 slices Thick-Cut Bacon; 2 tbsp Red Wine Vinegar; 1 tbsp Dijon Mustard; 1 tbsp Maple Syrup; 2 tbsp Extra Virgin Olive Oil; 1/4 tsp Black Pepper-freshly ground

Recipe tier

Salad
6 oz 170 g Baby Spinach
1/4 cup 60 mL Red Onion-thinly sliced
1/2 cup 50 g Sliced Cremini Mushrooms
1/4 cup 30 g Chopped Hard-Boiled Egg
1/4 cup 30 g Toasted Pecan Halves
Bacon Vinaigrette
8 slices 113 g Thick-Cut Bacon
2 tbsp 30 mL Red Wine Vinegar
1 tbsp 15 mL Dijon Mustard
1 tbsp 15 mL Maple Syrup
2 tbsp 30 mL Extra Virgin Olive Oil
1/4 tsp 1.25 mL Black Pepper-freshly ground

Equipment

Skillet
Large Bowl
Whisk

Instructions

🎙️ Cook with voice coach

Cook bacon in a skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
While bacon is cooking, wash and dry spinach. Prepare the red onion, mushrooms, and hard-boiled egg. Toast pecan halves in a dry skillet until fragrant.
Crumble the cooked bacon. In the same skillet with the bacon fat, whisk together Red Wine Vinegar, Dijon Mustard, and Maple Syrup. Cook over medium heat for 1 minute.
Slowly drizzle in Extra Virgin Olive Oil while whisking constantly. Season with Black Pepper.
In a large bowl, combine spinach, red onion, mushrooms, hard-boiled egg, and toasted pecans. Pour warm bacon vinaigrette over the salad and toss gently to coat.
Sprinkle with crumbled bacon and serve immediately.

Nutrition per serving

Calories 400