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Warm Spinach Salad

Warm Spinach Salad
Los Angeles Times

Just because fall is coming doesn't mean the grill goes in the garage. Slightly cooler weather can make for better grilling (who wants to sweat over a hot fire?). And grilled food enlivens a fall menu. For a change of ... Read more

Total time: 15 minutes | Serves 4
  • 7 cups packed baby spinach leaves, crisped
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 2 thick slices bacon, cut into 1/4-inch dice
  • 1/2 cup minced red onion

Step 1Place the spinach in a large bowl; cover with a damp paper towel. (The spinach can be refrigerated several hours or overnight.) Combine the vinegar, water, oil, salt and pepper to taste in a small bowl. Set aside.

Step 2Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel. Pour off the fat but do not clean or wipe the pan. Add the vinaigrette to pan. (This can be done several hours ahead and kept at room temperature.)

Step 3To serve, bring the vinaigrette to a boil; add the onion. Pour the hot vinaigrette over the spinach. Toss several times to coat the greens. Add freshly ground pepper and the bacon. Toss. Taste; adjust the seasoning. Serve immediately.


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