Cooking web notes

Spinach Salad with Roasted Pecans and Bacon

Popeye and his bulging forearms moved spinach to the top of the list of foods that are good for you.  Even though we may not look like Popeye after eating it, the health benefits from raw spinach should not be over-looked.  It is rich in beta-carotene, folic acid, magnesium and Vitamin K. 

So, eating your spinach has never tasted so good!  I think this salad is great, it is so good!  The combination of ingredients in the delicious vinaigrette is not too sweet and goes very well with spinach with the toasted pecans adding a nutty crunch to it. 

The dressing could be made a day ahead of time for the flavors to blend well.  This salad is full of flavor with good eye appeal, being a simple elegant salad that is good for any occasion.  It will have all of your taste buds working!

Spinach Salad with Roasted Pecans and Bacon

 

Ingredients:

10 slices bacon

2 10-oz. pkgs. fresh spinach leaves, torn

½ red onion, thinly sliced

½ c. pecan halves, coarsely chopped, toasted *

2/3 c. olive oil

4 T. red wine vinegar

1 T. Dijon mustard

2/3 t. dried tarragon

2 cloves garlic, minced

1 t. sugar

Salt and freshly ground pepper, to taste

Fry bacon crisp and crumble. 

In large bowl, toss together spinach leaves, onion and pecans.

Combine remaining ingredients and stir well with a whisk or shake in a shaker.

Pour vinaigrette over spinach mixture.

Add crumbled bacon.

Toss well.

Portion onto salad plates and serve.

*Toast pecans in 350 degree oven in a shallow pan for 8-10 minutes, until lightly browned.  Remove and let cool.

Serves 8

ENJOY!!!

This entry was posted on Wednesday, November 16, 2011 at 6:15 AM and is filed under Bacon, Dijon mustard, Garlic, Onions, Pecans, Salad dressings/Vinaigrettes, Salads, Spinach, Vegetables. You can follow any responses to this entry through the RSS 2.0. You can leave a response.