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A delicious plate of Spinach Salad with Hot Bacon Dressing

Spinach Salad with Hot Bacon Dressing

This Spinach Salad with Hot Bacon Dressing is a unique take on the classic New Year's Day tradition of serving beans and greens to symbolize prosperity. In this salad, crisp bacon, black-eyed peas, and fresh vegetables are tossed in a warm bacon dressing for a delicious and comforting dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 225 g Bacon
  • 60 ml Vegetable oil
  • 120 g Onion, minced
  • 1 pinch Salt
  • 2 cloves Garlic, minced
  • 80 ml Apple cider vinegar
  • 60 ml Rice vinegar
  • 120 ml Water
  • 100 g White sugar
  • 1.5 cucchiaio Dijon mustard
  • 80 ml Bacon drippings
  • 10 ml Water
  • 1 cucchiaino Cornstarch
  • 1 pinch Cayenne pepper
  • to taste Salt and ground black pepper
  • 450 g Baby spinach leaves
  • 425 g Black-eyed peas, rinsed and drained
  • 12 pieces White button mushrooms, thinly sliced
  • 240 g Cherry tomatoes, sliced

Equipment

  • Skillet

Method
 

  1. In a skillet over medium heat, cook the bacon with 1/4 cup of vegetable oil until browned and crisp, about 5 to 7 minutes. Drain the bacon on a paper towel-lined plate, reserving 1/3 cup of bacon drippings.
  2. Return the skillet to medium heat and cook the minced onions with a pinch of salt until golden brown, about 5 minutes. Add minced garlic and cook for an additional minute.
  3. Stir in the apple cider vinegar, rice vinegar, water, sugar, and Dijon mustard. Bring the mixture to a simmer over medium-high heat.
  4. In a small bowl, whisk together 2 teaspoons of water and cornstarch. Gradually add this mixture to the onion mixture, whisking until thickened, about 3 to 4 minutes. Reduce the heat to low.
  5. Slowly drizzle the reserved bacon drippings into the onion mixture while whisking constantly. Add the cooked bacon and season with cayenne pepper, salt, and black pepper to taste.
  6. In a large bowl, combine the spinach, black-eyed peas, mushrooms, and cherry tomatoes. Toss to mix well. Pour the hot bacon dressing over the salad and toss quickly to coat. Serve immediately.

Nutrition

Calories: 430kcalCarbohydrates: 34gProtein: 12gFat: 28gSaturated Fat: 9gCholesterol: 26mgSodium: 674mgPotassium: 817mgFiber: 5gSugar: 18gVitamin C: 30mgCalcium: 99mgIron: 3mg

Notes

This salad is best served immediately while the dressing is warm to enjoy the full flavors. Consider adding some crumbled feta or goat cheese for an extra creamy texture.
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