Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 5 ounces baby spinach
  • 1 1/2 cups sliced strawberries
  • 1 medium shallot, thinly sliced
  • 1 tablespoon sliced almonds
  • 4 slices bacon, chopped
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon sugar
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
Directions
  • Put the spinach, strawberries and shallots in a large bowl.

  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.

  • Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.

  • Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.

  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.


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