Are you looking for that classic restaurant-style spinach salad with bacon dressing? This is it! It’s a light and fresh summer salad, but also has all that bold bacon flavor. #bacon #spinachsalad #retrorecipes #saladrecipe
More info: https://cookthestory.com/spinach-salad-recipe/
Remember when every restaurant had that spinach salad? The one with that warm bacon dressing? This is that salad, but better than ever. Start with four slices of steak cut bacon, at least 3/8 of an inch thick. Cut them into one-half-inch pieces. Get them into a skillet over medium heat, but don’t crowd them like this. You need to use a large skillet like this one so they get nice and crispy outside. But since they’re steak cut, they’ll still be meaty inside. Perfect, like this. Transfer them to a paper towel-lined plate. Pour the bacon fat into a bowl. Assemble your salad so they’re ready when the dressing is. Use baby spinach leaves. Then the old version used sauteed mushrooms, but raw slices are lighter. Red onion is classic. Tomatoes aren’t, but they brighten it all up. Don’t skip the hard boiled egg. It’s bacon and eggs for lunch, you know? Into the skillet over medium heat goes two tablespoons of the bacon fat and a third of a cup of finely chopped white onion. Cook and stir until softened. Add a tablespoon of water and dissolve in two tablespoons of sugar. Add four teaspoons of cider vinegar. A lot of people add Dijon, but my parents’ restaurant’s spinach salad was extremely popular and it used mayonnaise, one half cup. It’s a lusciously creamy dressing. Warm that through. If you heat it too long, it’ll reduce too much and not be drizzle-able. So then stir in a tablespoon or two of water. Heat it through, then zigzag it onto the salad. Finish with those meaty, crispy bacon pieces. Wow, right? It’s summertime and you get to have your bacon and eat it too on this amazing classic salad. Get more taste easy recipes
at Cook the Story dot com.