Wilted Spinach Salad

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By: Dana McCauley

Featuring festive colours and a fresh, bracing edge, this salad is special without being fussy to prepare.

Ingredients

3 bacon strips

2 shallots or 1/4 cup (50 mL) finely chopped onion

1/4 cup (50 mL) olive oil

2 tbsp (30 mL) sherry vinegar

1/2 tsp (2 mL) Dijon mustard

1 tsp (5 mL) red peppercorns, lightly crushed

1/2 tsp (2 mL) dried dillweed

1/4 tsp (1 mL) granulated sugar

12 cups (3 L) baby spinach leaves

2 red peppers, thinly sliced

1 cup (250 mL) croutons

Preparation

Slice bacon crosswise into 1/4-inch (5 mm) strips. Heat a deep skillet over medium-high heat. Add the bacon; cook, stirring often, until it begins to brown, from 2 to 3 minutes.

Finely chop shallots and add to bacon. Reduce heat to medium and cook until shallots are softened and bacon is crisp. Pour off as much excess fat as possible. Whisk oil with vinegar, mustard, peppercorns, dill and sugar.

Pour into hot pan. Immediately add spinach. Remove from heat and toss for 45 seconds or until leaves are wilted. Transfer to a shallow serving bowl. Add peppers and croutons and toss to combine. Taste and adjust seasoning if necessary.

Makes 8 servings.

Light: Less than 10 g fat.

Fibre source

Fast & Easy: 30 minutes or less (prep and cooking time).

Serving(s): 8

Nutritional Information
Per Serving: about
Calories	110
Fat (total)	8 g
Carbohydrate	9 g
Protein	4 g
Fibre	3 g
Sodium	140 mg

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