Wilted Spinach Salad
Servings 4
Equipment
- Large skillet
Ingredients
Dressing Ingredients:
- 5 slices pancetta cooked (oil reserved), crumbled
- 2 tbsp vegetable oil
- 1 small shallot sliced thinly
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ½ tsp white sugar
- Sea salt and freshly cracked black pepper to taste
Salad Ingredients:
- 4 cups of fresh baby spinach washed
- ½ cup button mushrooms sliced thinly
- ¼ yellow or red onion sliced thinly (Side Note: If the onion is too strong, soak the slices in ice water for 10 minutes, then drain)
- 1-2 tbsp dried cranberries to taste
- 2 hard-boiled eggs chopped
Instructions
- Cook the pancetta in a large skillet over medium heat, until crisp and browned. Remove the pancetta to a paper towel to drain, then crumble.
- Make the salad dressing by adding olive oil to the remaining oil from the pancetta (there won't be much there, but it adds great flavor). Add shallots and cook, stirring frequently, for 1-2 minutes.
- Add vinegar, soy sauce, sugar, sea salt, and freshly cracked black pepper to taste.
- To finish the salad, once you taste the dressing & season accordingly, add spinach, mushrooms, onion, cranberries, and bacon crumbles to the pan with the dressing & toss over low heat until completely coated.
- Remove the salad to a serving bowl and top with chopped egg.
- Serve immediately and enjoy.