- 6oz fresh baby spinach
- 1/2 sweet or red onion sliced thinly
- 1 granny smith apple cored and cut into bite size pieces (if you are making this ahead of time, store in cold water with lemon juice to prevent browning)
- 4 hard boiled eggs cut into wedges
- 7 slices candied peppered bacon
Toss ingredients in a large bowl, reserve some egg and bacon for garnish.
- Toasted pecans
- Grilled chicken
- Berries (strawberries, raspberries, or blueberries)
- Goat cheese
- Cooked beets
Candied Peppered Bacon
- 7 slices bacon
- 2 TBSP brown sugar
- fresh ground pepper to taste
Preheat oven to 425. Arrange the bacon in a single layer on a baking sheet and sprinkle with brown sugar and fresh ground pepper. Bake for 10 – 12 minutes, watch closely. Drain on a rack, NOT on paper towels. . . trust me. Reserve drippings for dressing.
Arrange the bacon in a single layer on a baking sheet lined with aluminum foil. Sprinkle with the brown sugar and fresh ground pepper. Use clean fingers to even out the topping’s coverage.
Bake for 10 – 12 minutes, watch closely. Do not try to make this bacon super crispy, you’ll break a tooth. It’s better to take it out a bit too soon and zap it for 30 seconds in the microwave than to risk burning in the oven.
Drain on a rack or plate NOT on paper towels. . . trust me. Reserve drippings for dressing.
- 2 TBSP bacon drippings
- 3 TBSP balsamic vinegar
- 3 TBSP dijon mustard
- 4 TBSP brown sugar
In a microwave safe bowl whisk together the ingredients. Microwave covered on high for 1 minute, stir, microwave for an additional minute. Drizzle over the spinach salad and toss to coat. Garnish the salad with the reserved bacon and eggs. Serve immediately. If you want to prep the salad early, store the dressing separately in the refrigerator (before microwaving) and heat just before
Tip: If you want to prep the salad early, store the dressing separately in the refrigerator and heat just before you’re ready.
Bonus Tip: If you have an Instant Pot*, you can hard boil the eggs by pressure cooking in a steamer basket with 1 cup of water on high for 8 minutes and quick-releasing the pressure. Dunk the eggs immediately in an ice bath. Each batch I’ve done has been easy to peel once cool enough to handle.
Yields two main course salads or four side salads.
Grilled chicken would be a nice accompaniment for this dish.
* Our family of six, needs the 8qt model.
Wilted Spinach Salad with Peppered, Candied Bacon