How To Make A Wilted Spinach Salad
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.
Yield: 2 Main Dish Size Salads
Calories: 1398kcal
Materials
- 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.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 1398kcal | Carbohydrates: 90g | Protein: 17g | Fat: 111g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 73g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 1007mg | Potassium: 919mg | Fiber: 7g | Sugar: 67g | Vitamin A: 7798IU | Vitamin C: 26mg | Calcium: 464mg | Iron: 5mg