Here’s a Spinach Salad that is as hearty as it is healthy. Instead of warm bacon, which can sometimes be too oily, this one is substituted with a creamy vinaigrette.
If you are a big salad eater, then an ordinary plate of lettuce and tomatoes won’t do. If you are like us, you like your salad complex and full of “stuff”.
Here’s a Spinach Salad that is as hearty as it is healthy. You’ll often see these salads served with warm bacon dressings but we find those too oily so this one is substituted with a creamy vinaigrette. Why not tailor this classic to suit healthier tastes so this, then, is that version of a spinach salad. Enjoy!
2 Cups baby spinach, washed
1/4 Cup walnuts
1/4 Red onion, thinly sliced
3 Slices thick cut bacon, cooked until crispy and crumbled
2 oz. Goat cheese, crumbled
2 Tablespoons olive oil
1 Tablespoon sherry or red wine vinegar
1 Tablespoon mayonnaise (I used low fat)
1/4 Teaspoon sugar
Salt & pepper to taste
Wrap the beet in aluminum foil and bake in a 400 degree oven for 1 – 1 1/2 hours until a small knife can go through easily. Cool, peel and slice thinly. While the beet is cooking, toast the walnuts lightly in a dry pan on the stove top. This will only take a couple of minutes so stir them and be careful that they don’t burn. Set aside to cool.
In a bowl, whisk together the vinaigrette and begin to compose the salad. Place the spinach on a plate followed by the red onion and the sliced beets. Add the crumbled bacon, walnuts and cheese and pour on the vinaigrette. Makes 2 servings.