Baby Spinach Salad
Bacon — just regular bacon — is best for this salad.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 209 |
| pro | 8 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 24 mg |
| sodium | 298 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 13% |
| vit A | 39% |
| vit C | 23% |
| folate | 49% |
-
8 slices bacon
1 clove garlic, minced
3 tbsp (50 mL) red wine vinegar
1/2 cup (125 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1 bag (600 g) baby spinach (16 cups/4 L)
1-1/2 cups (375 mL) croutons
2 cups (500 mL) shredded white Cheddar cheese (8 oz/250 g)
Preparation:
Cut bacon crosswise into thin strips. In skillet, cook bacon over medium heat until crisp, about 5 minutes. With slotted spoon, transfer to paper towel to drain. (Make-ahead: Cover and set aside for up to 1 hour; reheat 1 tsp/5 mL of the bacon fat to continue.)
In heatproof measuring cup, mix garlic with 1 tsp (5 mL) of the hot bacon drippings. Whisk in vinegar; let stand for 1 minute. Whisk in oil, salt and pepper.
Place spinach in large serving bowl. Sprinkle with croutons, bacon and all but 1/3 cup (75 mL) of the cheese; toss with dressing. Garnish with remaining cheese.
Additional Information
Source
Canadian Living Magazine: April 2005
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