Tender spinach wilted with a warm bacon-cider vinaigrette and tossed with crisp bacon, sweet-tart apples and toasted walnuts.
Thick-cut bacon gives meatier pieces; it may need a few extra minutes. If your bacon is lean and you have less than 2 tablespoons of drippings, make up the difference with olive oil.
A sliced hard-cooked egg on each plate turns this into a light dinner. Check the bacon label if you need it gluten-free; most is, but some cures use additives with wheat.
Ingredients
Scale
Measurement units
- ¼ cup walnut pieces (optional)
- 6 slices bacon
- 1 medium shallot (minced)
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp pure maple syrup
- 2 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 10 oz baby spinach
- 2 crisp apples, such as Honeycrisp (cored and thinly sliced)
Ingredients
Scale
Measurement units
- ¼ cup walnut pieces (optional)
- 6 slices bacon
- 1 medium shallot (minced)
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp pure maple syrup
- 2 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 10 oz baby spinach
- 2 crisp apples, such as Honeycrisp (cored and thinly sliced)
Instructions
Toast the walnuts
Toast walnuts (¼ cup) in the dry skillet over medium heat, stirring, until fragrant, about 3 minutes. Tip onto a plate and let the skillet cool a minute.
Equipment: large skillet
Cook the bacon
Lay bacon in the skillet, then set it over medium heat.
Cook, turning now and then, until browned and crisp, about 8 minutes. Drain on the paper towels, then chop.
Pour off all but 2 tablespoons of the drippings, leaving them in the skillet.
Equipment: large skillet, paper towel-lined plate
Prep the apples
While the bacon cooks, core and thinly slice the apples, leaving the skin on, and put the spinach in the salad bowl.
Make the warm dressing
Set the skillet over medium-low heat and stir shallot in the drippings until softened, about 1 minute.
Take the pan off the heat and whisk in cider vinegar (3 tbsp), Dijon (1 tsp), maple syrup (1 tsp), olive oil (2 tbsp), salt (¼ tsp) and pepper (¼ tsp).
Equipment: large skillet, whisk
Toss and serve
Pour the warm dressing over spinach (10 oz) and toss until the leaves just start to wilt.
Add sliced apples, the bacon and the walnuts, toss once more and serve right away.
Equipment: large salad bowl
Tomorrow's Meal
Spinach, Bacon & Apple Skillet Frittata
Leftover salad chopped and folded into eggs and cheddar, cooked low and slow in a covered skillet.
You'll need to pick up:
6 eggs1/2 cup shredded sharp cheddar1 tbsp butter
Quick overview:
- 1.Chop about 2 cups leftover salad, bacon and apples included
- 2.Melt the butter in a nonstick skillet over medium heat and cook the salad 1 to 2 minutes until wilted
- 3.Pour in the beaten eggs and cheddar, cover and cook over medium-low 8 to 10 minutes until set in the center to 160°F
- 4.Slide onto a board and cut into wedges
Before you cook
Cook notes
- • Thick-cut bacon gives meatier pieces; it may need a few extra minutes.
- • If your bacon is lean and you have less than 2 tablespoons of drippings, make up the difference with olive oil.
- • A sliced hard-cooked egg on each plate turns this into a light dinner.
- • Check the bacon label if you need it gluten-free; most is, but some cures use additives with wheat.
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