Spinach Salad with Warm Bacon Dressing

0 Reviews

SERVINGS

6

PREP TIME

15

TOTAL TIME

30

GLUTEN FREE

YES

Dress up a simple spinach salad with this warm bacon dressing for a delicious lunch or side dish. Top with additional protein to turn this into a meal!

ingredients
For the Salad:
12 cups baby spinach
6 hard boiled eggs, cut in half
1 cup roasted red peppers or 2 red bell peppers, roasted, skins removed, peeled and sliced
1 avocado sliced
6 tablespoons pecans, chopped

For the Dressing:
1 package Jones Dairy Farm No Sugar Uncured Hickory Smoked Bacon 
1 shallot, finely minced
2 tablespoons avocado oil
1/2 cup red wine vinegar
2 tablespoons monk fruit sweetener (can substitute honey or maple syrup)
Salt & pepper to taste
 

 
DIRECTIONS

Assemble the salads on individual plates by layering spinach, a hard boiled egg, a few slices of roasted red pepper and avocado, and a tablespoon of chopped pecans.

Cook the bacon in a skillet until browned and slightly crisp. Remove from pan, leaving the bacon grease, and chop the bacon and set aside.

Add the shallots into the pan with the bacon grease, and sauté over medium heat until they just begin to brown.

Add the avocado oil, red wine vinegar, chopped bacon, sweetener, and salt and pepper to taste. Bring to a low simmer and then remove from heat. 

Top the salads while the dressing is still hot to wilt the spinach.

 

 

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Ingredients

For the Salad:
12 cups baby spinach
6 hard boiled eggs, cut in half
1 cup roasted red peppers or 2 red bell peppers, roasted, skins removed, peeled and sliced
1 avocado sliced
6 tablespoons pecans, chopped

For the Dressing:
1 package Jones Dairy Farm No Sugar Uncured Hickory Smoked Bacon 
1 shallot, finely minced
2 tablespoons avocado oil
1/2 cup red wine vinegar
2 tablespoons monk fruit sweetener (can substitute honey or maple syrup)
Salt & pepper to taste
 

 

Directions

Assemble the salads on individual plates by layering spinach, a hard boiled egg, a few slices of roasted red pepper and avocado, and a tablespoon of chopped pecans.

Cook the bacon in a skillet until browned and slightly crisp. Remove from pan, leaving the bacon grease, and chop the bacon and set aside.

Add the shallots into the pan with the bacon grease, and sauté over medium heat until they just begin to brown.

Add the avocado oil, red wine vinegar, chopped bacon, sweetener, and salt and pepper to taste. Bring to a low simmer and then remove from heat. 

Top the salads while the dressing is still hot to wilt the spinach.