I can’t tell you where this recipe came from. I mean, it’s from Alton Brown. But this craving hit me like a ton of bricks and I just had to have it this week. I can count on one hand how many times I’ve had spinach salad with warm bacon dressing. Even though this isn’t a typical “favorite” of mine (I do love it!), it’s one of my mom’s favorites.
But it can’t be all that healthy, right? Well, right. However, if you use less bacon and less bacon grease, you easily control the calories and fat (which is all saturated). Mr. Prevention accused this recipe (and me!) of not being healthy. Not so fast, sir. Check out those nutrition stats below.
To make the meal, I paired the salad with grilled shrimp–no fat added, with paprika–and grilled zucchini that was lightly tossed in extra-virgin olive oil and a light dusting of salt and pepper. All together, this meal fell right around 300 calories and was very filling! It was also packed with flavor…even a little bacon fat can go a LONG way 😉
Spinach Salad with Warm Bacon Dressing from Alton Brown
6 oz spinach
2 large eggs
5 slices nitrate-free bacon, chopped
3 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black pepper, to taste
8 large white mushrooms, sliced
1/2 small red onion, very thinly sliced
Wash and dry the spinach thoroughly. Place into a large mixing bowl and set aside.
Boil eggs in a small pot of water, with at least 1 inch of water above the eggs. Lightly boil for about 10-12 minutes. Run cool water over the eggs and peel off the shells. Slice each egg into wedges and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 2 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Serve immediately. Serves 4 (about 2 heaping cups of salad).
Nutrition Information (per serving): 123 calories; 6.3 g. fat; 120 mg. cholesterol; 314 mg. sodium; 7 g. carbohydrate; 2.3 g. fiber; 10.3 g. protein
Result: Yum…yum…yum! That’s all there is to say! Lightened up and just as delicious! Mr. Prevention gives a huge thumbs up, too! Enjoy!
And, finally…TGIF! Friday the 13th!! I don’t know why, but this week has dragged.
Question: Any superstitious people out there with regards to Friday the 13th? 🙂