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Warm Spinach Salad with Hot Bacon Dressi




Source of Recipe


Laura Dolson


Recipe Introduction


This version of the classic warm (or wilted) spinach salad can easily
be made into a meal by adding chopped cooked chicken, turkey, or even
fish or tofu. Chopped egg is also a classic option. If you want more
vegetables, mushrooms and red pepper work especially well.


INGREDIENTS:
1 package baby spinach (about 9-10 oz) or that much washed spinach
leaves
4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams),
chopped
¼ cup minced onion
1 clove garlic
2 Tablespoons cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons worth sugar substitute

PREPARATION:
Put the spinach (and other vegetables if you like) in a large bowl.
The spinach will shrink down some in the hot dressing, but you need
room to work.
Chop the bacon and fry until crisp. Remove with slotted spoon and
drain on paper towels.
If you like a lightly dressed salad, leave about 2 Tablespoons of the
bacon fat in the pan.

If you want more dressing, leave more fat and then balance it with
more vinegar and a bit more sweetener. (This dressing is a sweet and
sour sort of thing.)
Cook the onion in the fat for 2-3 minutes, and then add the garlic -
cook for 15-30 seconds or until it is starting to be fragrant. Be
careful not to brown the garlic or it will get bitter.
Add the vinegar, and scrape up the brown bits in the pan. (The
vinegar will seem potent, but it mellows quickly with the heat and
sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve,
and pour the dressing over the spinach.
Toss the spinach (tongs work well) until coated. Transfer to
individual plates or bowls and top with bacon bits and other toppings
as desired.
Makes three ample servings as a side dish.

Nutritional Information: Each serving has 3.5 grams effective
carbohydrate plus 2.5 grams fiber, 9 grams protein, and 194 calories.