Spinach Salad with Warm Walla Walla Dressing

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Spinach Salad with Warm Walla Walla Dressing
Spinach Salad with Warm Walla Walla Dressing
6 ea strips bacon
1 ea Walla Walla or other sweet onion chopped
1/4 cup Pompeian Pomegranate Infused Red Wine Vinegar
2 tbsp. honey
1 tsp. Dijon mustard
Freshly ground sea salt and pepper to taste
1 (10- oz.) bag fresh spinach
1/2 cup red bell pepper bite-size pieces
2 hard-boiled eggs peeled and chopped
Prep time: 20 minutes, Cook time: about 30 minutes

To prepare dressing, cook bacon in a small skillet until very crisp; remove and drain on paper towels. Pour all but about 1 tbsp. bacon grease into a small bowl; set aside. Add onion to skillet; cook over low heat for 15 to 20 minutes, stirring frequently, or until very soft and caramelized. Add remaining dressing ingredients to skillet and cook for 1 minute more; let cool to warm. To prepare salad, place spinach, bell pepper and egg in a large bowl. Crumble bacon over salad and drizzle with warm dressing; toss well to coat.

Makes 4 to 6 servings.
Wine Suggestion
Eroica Riesling - This award-winning Washington Riesling is crisp enough to match this salad.

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