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I’m always trying to find ways to get some fresh greens into our diet.  Fresh spinach is one thing that we all seem to enjoy and so to dress it up I roasted some onion and red bell pepper and made a warm balsamic vinaigrette.  Adding the warm vegetables and dressing tends to wilt the spinach just a touch and makes this salad really delicious.  And for my bacon lovers I added a little sprinkle of bacon bits to top it off.



Bacon-Bits

Start by frying 4 slices of bacon.  Fry on medium high heat until crisp, then remove bacon to drain on paper towels.  Save 2 tablespoons of the bacon grease.


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To make the dressing, place about 2 tablespoons of chopped red onion, 1 clove of finely grated garlic, and 1 tablespoon of brown sugar.


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Add 1/4 cup of a good balsamic vinegar.


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Next add 2 tablespoons of olive oil.


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In a small skillet or saucepan, heat the reserved 2 tablespoons of bacon grease and pour the vinaigrette ingredients into the pan.  Heat the dressing for 2 – 3 minutes, the onions will begin to soften and the flavors will blend together.


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Cut 1/2 onion and 1/2 red bell pepper into slices.  Drizzle a small pan with olive oil and saute the vegetables until they just begin to soften.


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Layer the spinach with some roasted red bell and onion slices and some bacon bits.


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Drizzle warm balsamic vinaigrette over top of salad.


Spinach Salad with Warm Bacon Balsamic Vinaigrette

1/2 bag of Spinach Leaves
4 slices Bacon
2 tablespoons Red Onion, chopped
1 clove Garlic, grated on a microplane hand grater
1 tablespoon Brown Sugar
1/4 cup Balsamic Vinegar
2 tablespoons Olive Oil
2 tablespoons Reserved Bacon Grease

Divide Spinach among 4 salad plates.

Fry the bacon over medium high heat until crisp.  Drain bacon on paper towels and cut into smaller bits. Reserve 2 tablespoons of bacon grease.

In a small bowl, combine the onion, garlic, brown sugar, balsamic vinegar and olive oil.

Return reserved bacon grease to a small skillet or saucepan.  Add the vinaigrette ingredients to the pan and heat over medium heat for 2 – 3 minutes to warm the dressing and soften the onion.

Saute onion and red bell pepper in a small skillet drizzled with olive oil.  Saute over medium heat until the vegetables become soft.

Divide the peppers and onions among the 4 salad plates on top of the spinach, add a sprinkle of bacon bits and drizzle warm balsamic vinaigrette over top.

4 Servings