This salad is one of our go-to recipes. In fact, the picture to the right was taken during our road trip, so its easy to put together when you're somewhere unfamiliar! It is also a warm salad, so good for cooler weather when the idea of a cold meal is unappealing.
Ingredients:
Spinach Salad:
25 g sliced white mushrooms
50 g spinach
10 g green onion
50 g hard boiled egg
55 g bacon
Bacon Vinaigrette:
3 g yellow mustard
10 g red wine vinegar
1 g truvia
38 g bacon fat
Plate the spinach and arrange sliced raw mushrooms and chopped green onion.
Boil egg for about 6 minutes or until hard boiled. Slice and place on salad.
Fry bacon to desired crispiness and crumble over salad.
Weigh your remaining bacon fat to get desired amount. If you are outside of the US, then your bacon may not render a frying pan full of fat (yes, fellow Americans, I too was shocked that there is bacon that does not yield buckets of bacon grease!). In that case, add as much olive oil as needed to the pan to reach the 38 g.
Over low heat, whisk in vinegar, truvia, and yellow mustard. It may help to comine the ingredients before adding back to the pan.
Once rewarmed over the stove, pour over your salad, making sure to hit those mushrooms, so they soak up all that dressing!
fat: 63.4 g, protein: 24.5 g, carb: 3.1 g
ratio: 2.3:1
Variation: If you are bothered by the idea of raw mushroom on your salad, you can always add it to the dressing when you are cooking it on the stove. However, when you pour the hot oil on the salad, it does act as a sort of partial cooking. Also, if you don't need quite so much protein, just use less bacon. As you can see from the picture, there is bacon to spare!
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