Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

31
Chef John 20090

"This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing."

Ingredients

30 m {{adjustedServings}} servings 430 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
  2. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
  3. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
  4. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
  5. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
  6. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
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Reviews

31
  1. 37 Ratings

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I used green onions, no veggie oil, no peas or mushrooms. I added hard boiled eggs to the spinach. Everyone loved it. The recipe Makes about six hearty servings. The sugar could be adjusted ...

excellent, will use less sugar next time.

Gawd, I loved this Chef John! I've made hot bacon dressing for years, but yours is the best!