Hot Bacon Dressing
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Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the.Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat.
For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine.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.
Prepare the eggs and bacon and refrigerate them in separate containers. Prepare the dressing and refrigerate. Just before serving time, toss the chopped egg with the spinach salad mixture. Heat the dressing; drizzle over the salad and toss. Garnish with the sliced eggs and bacon.
Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon.OR you can use the dressing right out of the pan and proceed to tossing the salad. When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils.
Toss the chopped egg.Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion until tender.
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a.Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine.
Add the spinach and mushrooms. Toss to coat evenly, then taste.Crumbled bacon comes next, followed by a drizzle of hot bacon dressing. Then finally, the salad is topped with sliced hard boiled eggs. So you have the cold spinach tossed with warm onion.
Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top. In a small skillet, cook bacon over medium heat until crisp. Using a.
In a saucepan add the bacon grease, red wine vinegar, sugar, and Dijon mustard. Turn the heat to medium and begin to whisk the salad dressing until it beings to bubble, and the salad dressing.How to Make Spinach Salad with Warm Bacon Dressing Make the warm bacon dressing.
Whisk together bacon drippings with browned bits, olive oil, red wine vinegar, Dijon and honey. Season with salt and.The traditional ingredients for spinach salad with warm bacon dressing is baby spinach, hard boiled egg, crispy bacon, red onion, and raw sliced mushrooms.
The warm bacon dressing is made from the.Cook the shallot in the bacon fat for one minute. Add the vinegar, sugar, mustard, oil, salt, pepper, and bring to a boil.
Pour over spinach and toss to combine.
List of related literature:
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from Around My French Table: More than 300 Recipes from My Home to Yours |
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| from Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home |
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| from The Vibrant Life: Eat Well, Be Well |
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| from Leslie Sansone’s Eat Smart, Walk Strong: The Secrets to Effortless Weight Loss |
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| from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini |
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| from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy |
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| from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health |
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| from Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life |
6 comments
Hey man, you’re the one defending the show where every episode is adding bacon to pounds of meat. Every single episode. I cant imagine anyone over the age of 12 actually enjoying that
I have a twist my. Mother taught me. I’m 68. Skip the veg oil and corn starch. In its place add an egg with a TBS of flour. When the vinegar and water et al boil put in the egg and flour.
I used to eat Spinach salads at a steakhouse in San Diego in the 1980s. I loved it then forgot about it when I left the area. I never could figure out the dressing, the ones I saw online missed the point and tried to make it healthy. Anyway, the only difference was adding hard boiled eggs to the salad. Loved that I found this on your channel!
you brought back some memories of my childhood my mother used to make that I loved it I am going to now try it again you jogged my memory I have been doing all kinds of research on this low carb high fat diet I have watched many videos including dr. Westman I am currently reading Wheat Belly I have some questions about this diet I think I am going to make the transition over to it but I need a couple questions answered I am wondering if you would be willing to let me ask you the questions please let me know of all the videos I watched it is my belief you are probably the most serious and talented that I have seen thank you
“It will bring GooooD LucK!”
And that bacon oil ohhhh����������!!
Happy to add this to my arsenal. Sounds like it will be delishious. Time to start saving bacon fat. Thank you for all your help.