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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen."

-Grimod de la Reyniere, Gourmand

The refrigerator light goes on...

There's just something about this salad that's so great. I think that it is the combination of the salty umami flavors of the bacon, the sweetness of the berries, the bitterness of the greens and the tartness of the dressing. It just hits all the right notes.

Vinegars

For the most part I have specified what type of vinegar to use in a specific recipe.

Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.

Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.

You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.

Spinach Salad with Bacon Dressing

Servings = 2 | Serving size =2 1/2 ounces spinach with dressing

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes good leftovers if you refrigerate the dressing alone and assemble the salad at the last minute. Cooking time does not include chilling time.

2	slices bacon
1 Tbsp	shallot (minced)
1 Tbsp	white wine vinegar
1 tsp	pure maple syrup
	fresh ground black pepper (to taste)
5 ounces	fresh spinach
3 large	strawberries (sliced)

Place the bacon in a medium skillet over medium to medium high head. Cover and cook until the bacon is crispy, turning once or twice. Allow to cool on a plate, reserving the bacon grease.

When the bacon is cool, crumble it into a large bowl. Add the bacon grease from the pan, the shallot, vinegar, maple syrup and pepper. Mix well and chill.

When ready to serve add the spinach and strawberries and toss well. Serve.