Spinach salad garnished with goat cheese, apples and a hot bacon dressing recipe
You never had a spinach salad this flavor.
Most of the time, you see aSalad in a restaurant menu It's a good idea to be skeptical. While they are listed in theaperitif The section, more often than salads in a restaurant will contain more calories than your main course because they contain fat, cheeses and heavy dressings. But we love the idea of a bacon and goat dressing salad, and we just want to make sure it is simultaneously in good health. Well, we did just that here with this faded spinach salad, made by the pins of a hot vinaigrette of the bacon, of course. With this salad, we made the update to an old standby. A great salad should be many things: sweet and salty, crisp and tender. In brief: complete exploration of taste and texture, but not at the cost of a whole meal of calories. With the addition of caramelized apples, grilled pecans andcreamy goat cheeseThis retrospinach salad Finally, realizes a perfect harmony in the 21st century with almost half of the caloric intake.
Nutrition:240 calories, 17 g of grease (5 g saturated), 640 mg of sodium
Serve 4
You will need
6 bandsBacon, chopped
1 small red onion, sliced
1 green apple, peeled and sliced
1/4 cup of pecanes
2 c. Soup of red wine vinegar
1 tablespoon of dijon mustard
1 tablespoon of olive oil
Black salt and pepper
1 bouquet of spinach, washed, dried and timorous
1/4 cup fresh goat cheese
How to do it
- Heat a large cast iron pan or a medium heat stove.
- Add the bacon and cook for about 5 minutes, until brown and just clearly.
- Delete in a paper line plate and reserve.
- Add the onion in the same stove and cook for 2 to 3 minutes until just soft.
- Add apples and pecans and continue jumping for 2 minutes until the pecans are slightly grilled and the apple softened.
- Add the vinegar, mustard and olive oil, as well as some pinches of salt and a lot of black pepper.
- Use a wooden spoon to stir the mixture vigorously to help emulsify in a unified dressing.
- Divide spinach and goat cheese through 4 bowls and pour the hot vinaigrette directly on the greens. Garnish from the bacon reserved.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
