Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

prep time:: 0 min

Serving size: 4

ingredients

5 oz baby spinach -- (about 6 cups)
2 slices bacon -- cut into 1/4-inch pi
1 tbsp extra-virgin olive oil
1/2 small red onion -- minced (about 1/2 cu
1/4 tsp table salt
1/8 tsp ground black pepper
1/8 tsp granulated sugar
1 tbsp balsamic vinegar

directions

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Description: “We prefer the ease of prewashed baby spinach, sold in 5-ounce packages in most supermarkets. If you choose to use bunched baby spinach instead, make sure to wash and dry the leaves well.” Source: “Cook’s Illustrated” S(URL): “http://www.cooksillustrated.com/printarticle.asp?articleid=531” Copyright: “2007”

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Per Serving (excluding unknown items): 63 Calories; 5g Fat (69.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 217mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5085 0 0 0 0 0 0 0

Source: Betsy