Spinach Salad with Hot Bacon Vinaigrette Recipe
Cook Time: 10 Minutes
Phase: Phase 1
6 medium slices (packed 20/lb) Bacon (Cured)
4 tbsp Red Wine Vinegar
0 1/4 cup Extra Virgin Olive Oil
0 1/8 tsp Salt
0 1/8 tsp Black Pepper
6 oz Baby Spinach
0 1/2 small Red Onions
6 large (1" to 1-1/4" dia) Radishes
4 medium Mushrooms
12 each Cherry Tomatoes
4 large Hard-Boiled Egg
This colorful salad is chockfull of taste and texture. The warm dressing wilts the greens, making it particularly suitable for fall and winter meals. To turn it into a main dish suitable for lunch or a light supper, add some sliced leftover roast chicken.
- Brown the bacon in a skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain; leave the bacon fat in the skillet.
- Add vinegar and oil to the skillet; whisk, scraping up browned bits from bottom of pan. Season with salt and pepper to taste. Slice the red onion thinly, slice the radishes, slice the mushrooms and halve the tomatoes, and chop the eggs.
- Meanwhile, divide the spinach among four salad plates; scatter the onion, radishes, mushrooms, tomatoes and eggs over the greens. Divide dressing evenly among salads and serve right away.
This recipe was created for Atkins by Courtney Thorne-Smith.
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.