Baby Spinach Salad with Warm Bacon Vinaigrette
Tender baby spinach dressed with a warm bacon-cider vinaigrette and topped with toasted walnuts. Ready in 15 minutes, this is an elegant yet simple side or light lunch.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 6 cups baby spinach
- ½ cup walnuts, chopped
- 4 slices bacon
- 2 tbsp cider vinegar
- 1 small shallot, minced
- ½ tsp Dijon mustard
Instructions
- 1
Toast walnuts in a dry skillet over medium heat, stirring often, until fragrant, about 3 minutes.
- 2
Transfer walnuts to a bowl. In the same skillet, cook bacon over medium until crisp, 5–7 minutes.
- 3
Transfer bacon to a paper towel. When cool, crumble it into bite-size pieces.
- 4
Return skillet to medium. Add shallot and cook until softened, about 1 minute.
- 5
Stir in vinegar and mustard. Remove from heat. Taste and adjust seasoning with salt and pepper.
- 6
Place spinach in a large bowl. Pour warm vinaigrette over top and toss until wilted slightly.
- 7
Top with crumbled bacon and toasted walnuts. Serve immediately.
Tools you’ll need
- 12-inch skillet
- large bowl
- paper towels
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
