Saturday, February 11, 2012
Recipe of the Month: Spinach Salad with Maple Bacon Dressing
Tip: Soak the red onions in ice water for 15 minutes, drain and pat dry. This reduces the aftertaste associated with stronger onions.
12 cups fresh baby spinach
4 eggs, hard-boiled, peeled and sliced
1/4 cup red onion, thinly-sliced
1 cucumber, peeled, seeded and cut into chunks
2 teaspoons olive oil
1 tablespoon sweet onion, finely chopped
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
2 slices bacon, crisply fried and crumbled
salt and pepper to taste
Toss spinach, eggs, red onion and cucumber together in a large serving bowl and set aside. In a small skillet, heat oil over medium-high heat. Add onion and sauté until soft and translucent. Pour vinegar and maple syrup into the pan, then bring to a boil while stirring occasionally. Season with salt and pepper. Pour dressing over spinach mixture, sprinkle with bacon and serve immediately.