- 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
- 1/4 cup vegetable oil
- 1/2 cup minced onion
- 1 pinch salt
- 2 cloves garlic, minced
- 1/3 cup apple cider vinegar
- 1/4 cup rice vinegar
- 1/2 cup water
- 1/2 cup white sugar
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup bacon drippings
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1 pound baby spinach leaves
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 12 white button mushrooms, thinly sliced
- 1 cup sliced cherry tomatoes
- 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.
- 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.
- Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
- 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.
- 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.
- 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.
03/28/2017
recipepes.com
Spinach Salad with Hot Bacon Dressing, recipe
PT15M
PT1H
5
455 calories
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