WILTED SPINACH SALAD WITH WARM BACON DRESSING
6 ounces fresh baby spinach
3 tablespoons cider vinegar
1 tablespoon granular Splenda or equivalent liquid Splenda
1/4 teaspoon pepper
Pinch salt
6 slices thick bacon, cut in 1/2" pieces
1/2 medium red onion, sliced thin, 2 ounces
1 clove garlic, minced
3 hard boiled eggs, quartered
Place the spinach in a large bowl. In a small bowl, combine the vinegar, Splenda, pepper and salt; set aside. Fry the bacon until crisp. With a slotted spoon, remove the bacon to a paper towel lined plate. Measure out 3 tablespoons bacon grease and discard the rest.
Heat the bacon grease and sauté the onion 3 minutes. Add the garlic and cook 15 seconds. Add the vinegar mixture to the skillet and remove from the heat. Working quickly, scrape the brown bits off the bottom with a wooden spoon.
Pour the hot dressing over the spinach; add the bacon. Toss gently until spinach is slightly wilted. Divide among 4-6 salad plates and arrange eggs on the salads. Serve at once.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 133 Calories; 9g Fat; 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 89 Calories; 6g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is from America's Test Kitchen's "Perfect Vegetables" book. I'd never had this kind of salad before and I wasn't crazy about it. The dressing doesn't have much flavor and could be sweeter. I probably should have just sprinkled the bacon bits over the salad once it was dished up because they all fell to the bottom of the salad bowl. I also think it would have been better with thinner bacon. The thick bacon was a little tough. I won't make this again.