• October 29, 2017

Spinach Salad

Spinach Salad

Spinach Salad 1024 768 Cooking Aboard with Jill

Spinach salad is a healthy and tasty side dish to accompany almost any entrée or all together on its own. And I like having crusty bread with the salad. When I decided to post this recipe, I stopped by Deerfield wines and Dean recommended paring this salad with a Pinot Gris as it would add a crisp taste. And today I learned, there is a difference between grape and cherry tomatoes. Grape tomatoes are oblong and smaller than cherry tomatoes. Cherry tomatoes are round like cherries and sweeter than grape tomatoes.

 6 ounces baby spinach
 2 large eggs
 3 tablespoons red wine vinegar
 3 tablespoons olive oil
 1 teaspoon sugar (my go to is turbinado)
 ½ teaspoon honey Dijon mustard
 12 cremini mushrooms, sliced
 3 heads garlic, minced
 12 grape tomatoes, sliced in half
 1 small red onion, small dice
 8 slices bacon
1

2

Heat oven to 400 deg F. Lay slices of bacon on a rack on top of a pan. Bake for 20 minutes or until crisp. Set aside. For hard boiled eggs, place eggs in a pan with a teaspoon of salt and water to cover the eggs. Heat to a boil. When you reach a boil, turn off heat and set timer for 10 minutes. Meantime, fill a glass bowl with ice and water to make an ice bath. When the eggs are done, use a slotted spoon to place them in an ice bath for 5 minutes. Then peel and dice.

In a salad bowl, layer spinach, tomatoes, bacon and eggs. In a sauce pan, heat the olive oil over medium heat. Add mushrooms and red onions and sauté for a few minutes. Then add the garlic. After a few more minutes, turn off the heat and add the red wine vinegar, sugar and mustard. This is your dressing you can toss into the spinach salad. Serves 4 as a side dish or two as an entrée.

Ingredients

 6 ounces baby spinach
 2 large eggs
 3 tablespoons red wine vinegar
 3 tablespoons olive oil
 1 teaspoon sugar (my go to is turbinado)
 ½ teaspoon honey Dijon mustard
 12 cremini mushrooms, sliced
 3 heads garlic, minced
 12 grape tomatoes, sliced in half
 1 small red onion, small dice
 8 slices bacon

Directions

1

2

Heat oven to 400 deg F. Lay slices of bacon on a rack on top of a pan. Bake for 20 minutes or until crisp. Set aside. For hard boiled eggs, place eggs in a pan with a teaspoon of salt and water to cover the eggs. Heat to a boil. When you reach a boil, turn off heat and set timer for 10 minutes. Meantime, fill a glass bowl with ice and water to make an ice bath. When the eggs are done, use a slotted spoon to place them in an ice bath for 5 minutes. Then peel and dice.

In a salad bowl, layer spinach, tomatoes, bacon and eggs. In a sauce pan, heat the olive oil over medium heat. Add mushrooms and red onions and sauté for a few minutes. Then add the garlic. After a few more minutes, turn off the heat and add the red wine vinegar, sugar and mustard. This is your dressing you can toss into the spinach salad. Serves 4 as a side dish or two as an entrée.

Spinach Salad


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