Burnin' Beak Spinach Salad with Tangy Hot Bacon Dressing

Fresh spinach, red onion, hard-boiled eggs and a tangy hot bacon dressing make a delicious side dish for any entree especially baked chicken or a firm white fish.

Add some cooked brown rice, egg noodles or couscous on the side and you have a complete meal. So tasty, light in calories and heavy in nutrition. And what a beautiful color!

Yields - 4 side dish servings or 1 main dish meal

Ingredients:

8 cups fresh spinach
3 bacon strips, diced or 1/3 cup pre-cooked real bacon
1/2 cup chopped red onion
1/4 cup Burnin' Beak pepper jelly, your favorite variety
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp celery seed
1/8 tsp ground pepper
1 tsp cornstarch
1/3 cup cold water
Sliced red onion for garnish
Sliced hard-boiled egg

Preparation:

1. Place spinach in a large salad bowl.

2. In a small skillet, cook diced bacon over medium heat until crisp, if using. Using a slotted spoon, remove to a paper towel to drain and cool. 

3. In the bacon drippings (or use avocado oil or olive oil), saute onion until tender. Stir in the pepper jelly, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet and simmer until thickened, 1-2 minutes. If using pre-cooked bacon, add to skillet and stir to combine.

4. Remove from the heat and pour over spinach. Toss well to coat and serve.

If you like this recipe, you may also like:

Vinaigrette Salad Dressing or Marinade

Sub Salad Wrap