Jun 14, 2009
Warm Spinach Salad With Bacon For Sunday Lunch
How I did it.
4 slices bacon
1/2 cup chopped onion
2 cups sliced mushrooms
1 pound asparagus
4 cups spinach
4 oz salmon (husband)
1 oz grated Gruyere (for me)
Coat asparagus spears in olive oil, salt and pepper and roast in 400 degree oven for 15 minutes or until toasty roasty.
Pan fry bacon until brown and crispy, drain on paper towels. Crumble bacon and reserve.
Take fat out of the pan, reserving 1 Tablespoon. Take that fat and caramelize the onion. When onion is soft, add mushrooms and saute until mushrooms are brown and caramelized with the onion.
Cook salmon as desired (I cooked in tin foil for 10 minutes in the 400 degree oven with a little bacon fat and lemon juice).
Right before serving, toss spinach in the onion and mushrooms and let wilt, just about 45 seconds. Divide the salad mixture between two plates. Top one with salmon, the other with cheese. Top with fat-free Trader Joe's balsamic vinaigrette that I spiked with another Tablespoon balsamic vinegar (the salad can take a lot of acid with all that bacon grease).