Spinach Salad with Hot Bacon Dressing

Ingredients

  • ½ pound sliced bacon, cut crosswise into 1/2-inch strips
  • ¼ cup vegetable oil
  • ½ cup minced onion
  • 1 pinch salt
  • 2 cloves garlic, minced
  • ⅓ cup apple cider vinegar
  • ¼ cup rice vinegar
  • ½ cup water
  • ½ cup white sugar
  • 1 ½ tablespoons Dijon mustard
  • ⅓ cup bacon drippings
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 pound baby spinach leaves
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 12white button mushrooms, thinly sliced
  • 1 cup sliced cherry tomatoes
  • Directions

  • Step 1

    Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.

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  • Step 2

    Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.

  • Step 3

    Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.

  • Step 4

    Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.

  • Step 5

    Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.

  • Step 6

    Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

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