Spinach Salad with Bacon Vinaigrette
_ _ I think everyone feels just a little smug when they order a salad for dinner– maybe you’re like me and even raise your voice slightly as you hand the menu back to the server so you know the rest of the table hears you… That’s right, WATCH me be healthier than all of you. This sense of superiority only lasts however, if you can suppress your inner monologue reminding you “…yeah, except that you actually got the iceberg, smothered in bleu cheese and fried chicken… idiot.” Shut up brain.
_ _ Well, this salad is the perfect combination of healthy ingredients and indulgence so that you can feel good about eating it and not be stuck craving more flavor. If you eat it and still binge on a dozen peanut butter cookies, it won’t be because you’re still hungry… it’ll be because you have a problem. Like me.
Makes 2 servings of dressing
2 tbsp Bacon Grease
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 1/2 tsp Apple Cider Vinegar
1 (small) pinch Onion Powder
Fresh Baby Spinach
Bleu Cheese Crumbles
Spiced Pecans (Link to recipe)
For the dressing:
1. In order to get the warm bacon grease, lay about 6-8 strips of bacon in a glass baking dish and microwave to your desired crispiness (so that you can reuse it for another dish… or just eat it alone in shame) and siphon off the grease into a measuring cup or small bowl. Add the olive oil and set aside.
2. In a separate bowl, whisk together the mustard, vinegar and onion powder– you could also sautee some minced red or white onion, but this is a simpler and just as tasty solution. I’m lazy.
3. As you whisk the mustard mixture, slowly pour in the bacon grease and olive oil until thoroughly combined. Another option is to dice up the bacon and add it to the dressing.
4. Toss the spinach with dressing and divide it into bowls. Add the bleu cheese, cranberries and pecans.