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Spinach Salad - Bacon and Balsamic Vinaigrette Recipe

6 cups spinach leaves

1/2 cup sliced fresh mushrooms

3 slices bacon, cut into 1/4-inch pieces

2 tablespoons olive oil

1/2 cup minced red onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon sugar

2 tablespoons balsamic vinegar

Remove stems from spinach, tear into bite-sized pieces and place into a large bowl. Add mushrooms and toss to lightly mix the ingredients.

Place bacon in a medium sized frying pan and cook over medium heat for approximately 5 minutes or until bacon is crispy. Be careful not to burn the bacon as that may cause your dressing to have a bitter or a burnt taste. With a slotted spoon, remove the bacon from the pan and place on paper towels. Leave the remaining drippings in the pan.

Bring the heat on the pan back up to medium. Slowly add the olive oil. Add the onion, salt, pepper and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Slowly add the balsamic vinegar. Stir until ingredients are well combined.

Pour warm dressing over spinach and toss gently to wilt the spinach. The edges of the spinach will slightly soften, but the spinach should still be crunchy. Sprinkle the bacon over spinach. Place on to plates and serve immediately.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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