Maple Bacon Cheesecake
March 21, 2023Pepper Bacony “BLT” Salad
March 21, 2023Bacon Spinach Salad
Prep Time:
Serves: 4 servings
Ingredients:
- 8 – 10 Each Daily’s® Honey Hickory Thick Cut Bacon, cut into 1⁄2-inch pieces
- 2 1/2 Tbsp Cider or Sherry vinegar
- 1 1/2 Tbsp Honey
- 1 1/2 tsp Stone ground dijon mustard
- 1/4 Cup Shallots, finely chopped
- 1/4 tsp Kosher salt
- 1/4 tsp Cracked black pepper
- 6 oz (8c.) Baby spinach
- 6-8 oz Baby Bella mushrooms, sliced
- 6-8 oz Cherry tomatoes, halved
- 1 Red onion, julienne (thin sliced)
- 4 Soft boiled eggs, cut into wedges
- Blue cheese, optional
Preparation:
- Place the bacon pieces in a medium nonstick skillet and fry over medium heat with 1⁄2 cup water, stirring occasionally, cook until evenly crisp, about 12 minutes.
- Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. (Reserve / Save the bacon fat)
- Whisk together the vinegar, honey, mustard, shallots, salt, and pepper. Add the bacon fat to the vinegar mixture slowly, using a whisk as you pour to combine.
- In a separate large bowl, add the spinach, mushrooms, tomatoes, and red onion; add dressing (as desired) and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.
- Divide the salad between 4 plates or bowls. Evenly divide the egg and cooked bacon among them. Serve immediately.