Description
A delicious and fairly healthy Spinach Salad with a hot Bacon, Maple Syrup Vinaigrette. We have a salad for dinner every other night at the 2 Cooks Shaque and this one finds its way into the rotation frequently. We’ll put a lot of goodies into the hot dressing and ladle it over baby spinach leaves. We eat this as a whole meal rather than a salad course.
Ingredients
Units
Scale
- 2 Slices Bacon, cut into small pieces
- 6 Garlic Cloves, chopped
- 3 Green Onions, sliced
- 1/3 cup Sliced Black Olives
- Several dashes Worcestershire Sauce
- 3/4 cup Olive Oil
- 1/3 cup Slivered Almonds
- Salt to taste
- 1/3 cup Balsamic Vinegar
- 1/2 cup Maple Syrup
- 5 oz Baby Spinach Leaves, large stems removed
- 1/3 cup Dried Cranberries or Dried Cherries
- 1/2 cup Feta Cheese
Instructions
- Put the bacon pieces in a small saucepan over medium heat. Cook for 5 minutes.
- Add the garlic to the saucepan and cook for 3 minutes.
- Add the green onions, black olives, worcestershire sauce, olive oil, slivered almonds and 1/4 tsp salt. Bring to a boil, reduce heat and let simmer for 15 minutes.
- Add the balsamic vinegar and maple syrup, reduce heat and keep warm.
- Fill 2 large bowls with spinach leaves. Add dried cranberries or cherries.
- Ladle the hot dressing over the salads making sure to get the goodies on the bottom of the pan first and then add more liquid as needed.
- Sprinkle feta cheese over the top. Serve.
