Thursday, May 27, 2010

Wilted Spinach Salad with Candied Pepper Bacon & Apples

Wilted Spinach Salad with Candied Pepper Bacon & Apples


8 slices thick-cut bacon
6 TBS plus 1 tsp brown sugar, divided
1 tp coarsely ground black pepper
2 pkgs (6oz each) fresh baby spinach
1 medium Granny Smith apple, cored and cut into bite-sized pieces
1/2 cup thinly slice red onion wedges
3 TSP apple cider vinegar
4 tsp Dijon Mustard
Salt and coarsely ground black pepper
4 hard-cooked eggs, peeled and cut into wedges


1. Preheat oven to 400 degrees. Line Large Bar Pan with a sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan. Top bacon slices evenly with 2 TBS plus 1 tsp brown sugar; sprinkle with the 1 tsp of black pepper. Bake 22-25 minutes or until crisp; remove bacon from bar pan to paper-lined plate and cool completely. Reserve 2 TBS bacon drippings from bar pan. Cut bacon into 1/2 inch pieces using Chef's Knife

2. In Stainless (6-qt) Mixing Bowl, combine spinach, apple and onion. Whisk remaining 4 TBS brown sugar, reserved bacon drippings, vinegar and mustard in Small Micro-Cooker until well blended. Cover; microwave on HIGH 2 minutes or until bubbly. Pour over spinach misture; toss to coat using Bamboo Spatulas. Season with salt and black pepper. Top with egg wedges and bacon pieces, serve immediately.
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