Wilted Spinach Salad and Bacon Vinaigrette
Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.
INGRIDIENT
DIRECTION
Step: 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
Step: 2
Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
Step: 3
Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
Step: 4
Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
NUTRITION FACT
Per Serving: 978 calories; protein 21.8g; carbohydrates 68.7g; fat 71.5g; cholesterol 189.8mg; sodium 2326.9mg.
Product salad is morely of the nicest salads to produce . It is high in fibre and water produce . As fruits contain natural sugar , you can have them for breakfast . The sugar in it will give you enough energy for the day and make body fit with your sweet cravings too.
Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked about , but it’s precisely where you’ll find the good vegetable fruit that may get weight loss.
