Wilted Spinach Salad with Hot Bacon Dressing
Easy protein-packed low carb spinach salad with red onion, hard-boiled eggs, and a homemade hot bacon dressing
- 8 oz bacon 6-8 pieces, cut into lardons
- 8 oz spinach fresh
- 1/2 red onion sliced
- 2 cloves garlic minced
- 6 eggs hard-boiled, sliced
- 1/2 cup apple cider vinegar
- 1 tsp soy sauce
- 1 tsp brown sugar
- salt and pepper to taste
Place a large cast iron frying pan over medium heat. Immediately add bacon lardons to pan, while still cold (this allows for better rendering of fat). Fry until beginning to crisp, 10-15 minutes.
Add red onion slices to bacon fat. Stir about 2 min or until just becoming tender. Add garlic and cook 30 seconds. Add vinegar, soy sauce, brown sugar, a pinch of salt, and a few turns of fresh black pepper. Cook 3 minutes.
Place washed fresh spinach into large salad bowl. Pour hot dressing over spinach and toss well - this will tenderize the spinach. Top with sliced hard-boiled eggs and sprinkle with salt and pepper. Eat immediately.
**To make bacon lardons, stack bacon and slice into 1/3" wide strips **Hard-boiled eggs can be prepared in advance by any method you prefer. Suggested methods are the 5-5-5 Instant Pot method or by placing eggs into large pot and covering with an inch of water, bringing to a boil, then turning burner off, covering, and letting sit for 10 minutes. After either method, eggs should be placed in an ice water bath for a few minutes prior to peeling. **This salad should be prepared immediately prior to serving. Once mixed, it does not keep well. The eggs can be hard-boiled in advance, and the bacon can be cooked then removed from the heat. Only finish the dressing and toss with spinach when ready to eat.