Total Time: 20 minutes
Number of servings: 2
Per Serving 341 calories
Fat 27 g
Carbs 15 g
Protein 10 g
Most wilted spinach salads have a lot of sugar in the dressing. Here, the sweetness is provided by the wilted red peppers and the balsamic dressing. I've also left out the eggs because I usually serve this as a side dish with meat, but feel free to add them back in, if you like.
Personally, I love this best with a lightly baked salmon steak on top. it's a perfect complement.
- 5 cups raw spinach
- 4 slices bacon
- 1/2 red bell pepper
- 1/2 cup onion, sliced
- 1/3 cup balsamic vinegar
- Slice the bacon in to 1" pieces, and cook until crispy. Remove the bacon and set aside.
- Slice the bell pepper into thin strips, and fry it briefly in the hot bacon grease, just until it begins to soften and give up its flavor. Add the vinegar and stir well.
- Place the spinach and sliced onion in a large ceramic or metal bowl that has a lid. Pour in the hot dressing, adding all the red pepper, and the bacon. Put the lid on.
- After about ten minutes, take a peek at the salad. If it has not wilted, you can place the bowl in a hot oven for just a few minutes, until the bowl becomes hot. The salad should go ahead and wilt.