Monday, January 14, 2013

Spinach Salad with Poppyseed Dressing (and Bacon)

I know you're looking askance at me from your kale and chia seed smoothie right now and mentally telling me that mid-January is no time to be talking about bacon. I guess I'll give you that one, but if I'm going to eat salad, it needs to have bacon in it, okay?

I only sort of like lettuce -- mostly when used as a condiment, like on a taco or something -- so salads are not my thing. Still, sometimes you need something crunchy and green and crisp.


So I'll call this a well balanced salad. You've got your healthy greens, and yummy cheese and bacon to even one another out. There's also the crispness of the greens against the creaminess of the cheese and the slightly chewy crunch of the bacon, with the sweet-tartness of the dressing, punctuated with a poppy seed surprise now and then.


Maybe I should eat salad more often...

Spinach Salad with Poppy Seed Dressing

1 bag baby spinach
1/2 bag hearts of romaine
3/4 c. shredded swiss or gruyere cheese
1 lb. bacon, cooked and crumbled/chopped

1/2 c. flavorless oil (canola, etc.)
1/4 c. red wine vinegar
1/4 tsp. ground mustard
1/2 tsp. salt
2 Tbsp. sugar
1 Tbsp. poppy seeds
2 Tbsp. finely minced shallot or red onion, optional

In a large serving bowl, combine spinach and romaine. Sprinkle cheese and bacon over top, and set aside.
In a mason jar or small bowl, combine all remaining ingredients and shake or stir vigorously to combine and emulsify.
Refrigerate until ready to serve, then toss salad with dressing to coat.

Also great with the addition of some chopped hard-boiled egg!

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