Sunday, June 17, 2012

Classic Spinach Salad with Hot Bacon Dressing

Next time you cook bacon, use the drippings to make this dressing.

1/2 cup bacon fat oil, melted
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1 or 2 tablespoons honey
sea salt & black pepper

This dressing is meant to be hot to help lightly wilt the spinach.
Place all the ingredients in a glass jar with a lid and stir with a spoon.  Then drizzle the mixed dressing over:
Chopped baby spinach
Red Pepper
Red onion

Refrigerate unused dressing and use within two months.  Remove the jar lid to reheat in the microwave.

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