Wilted Spinach Salad With Warm Bacon Dressing
Serves 4 To 6
Ingredients
6 ounces (6 cups) baby spinach
3 tablespoons cider vinegar
1⁄2 teaspoon sugar
1⁄4 teaspoon pepper
Pinch salt
8 slices thick-cut bacon, cut into 1⁄2-inch pieces
1⁄2 red onion, chopped medium
1 small garlic clove, minced
3 FOOLPROOF HARD-COOKED EGGS, peeled and quartered
Instructions
- Place spinach in large bowl. Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves; set aside.
- Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour fat into heatproof bowl, then return 3 tablespoons fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted. Divide among individual plates, arrange egg quarters over each, and serve.
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