Spinach and Strawberry Salad with Warm Bacon Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 371
- Total: 30 min
- Active: 30 min
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.