Spinach Salad With Warm Bacon Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Home5 | 1 | Servings |
INGREDIENTS
| 1 | lb | Baby red potatoes |
| 1/2 | lb | Diced bacon |
| 1 1/2 | c | Diced yellow onion |
| 1 | c | Walnuts |
| 2 | t | Minced garlic |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Olive oil |
| 1/4 | c | Walnut oil |
| 1 | lb | Spinach leaves |
| 1/2 | c | Bleu cheese |
INSTRUCTIONS
Directions: Place the baby red potatoes in salted, boiling water and cook until tender. Drain and quarter the potatoes and set aside. In a large saut pan, cook the bacon over medium heat until slightly crisp. Add the yellow onion and cook until wilted. Add the walnut pieces and cook for 5 minutes, then remove the pan from the heat. Place the garlic, vinegar, olive oil and walnut oil into the saut pan and combine. To serve, toss the prepared potatoes and the spinach leaves with the vinaigrette. Garnish with crumbled bleu cheese. Serves 6. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3115
Calories From Fat: 2643
Total Fat: 301.2g
Cholesterol: 148.4mg
Sodium: 3313.3mg
Potassium: 2607.8mg
Carbohydrates: 62.2g
Fiber: 27g
Sugar: 15g
Protein: 63.2g