Spinach and Bacon Salad with Quick Pickled Shallots
This is an absolutely delicious spinach salad, and so easy to throw together.
Total Time
40min
5.0
3 Ratings
Author: Curious Fig
Servings:
4
Ingredients
•
1
Shallot
•
4
Tbsp
White Balsamic Vinegar
•
1
tsp
Granulated Sugar
•
1/2
cup
Goat Cheese
•
4
oz
Bacon
•
2
Tbsp
Olive Oil
•
5 2/3
cups
Fresh Baby Spinach
•
4
Tbsp
Pecan Halves
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Place Bacon (1/2 cup) on a foil-lined baking sheet.
3.
Bake bacon at 350 degrees F (180 degrees C) in the oven for 20 minutes, or until crisp. Set aside on paper towels until cool.
4.
Finely slice the Shallot (1) into half moons.
5.
Place the shallots in a small bowl with the White Balsamic Vinegar (4 Tbsp) and Granulated Sugar (1 tsp). Marinate for at least 20 minutes.
6.
Crumble the Goat Cheese (1/2 cup) into small pieces. Chop the Pecan Halves (4 Tbsp).
7.
Add the Olive Oil (2 Tbsp) to the small bowl of shallots and whisk to combine, adding Salt (to taste) and Ground Black Pepper (to taste).
8.
Add all of the ingredients to a large mixing bowl. Pour the dressing over the Fresh Baby Spinach (5 2/3 cups) and toss well to combine. Serve immediately.
Nutrition Per Serving
CALORIES
371
FAT
32.4 g
PROTEIN
12.2 g
CARBS
7.9 g
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