Spinach Salad

Spinach Salad with Warm Bacon Vinaigrette and Curried Cashews

For dressing:

5 strips of slab bacon, cooked crisp and diced

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Nothing like a picture of bacon to get the appetite stirred up.

1/2 C apple cider vinegar

3 T whole grain mustard

3 T maple syrup

¾ t salt

¾ t black pepper

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1 ½ C olive oil

In a pitcher, combine apple cider vinegar, mustard, maple syrup, salt and pepper. Using a stick blender, combine the ingredients until well incorporated. With blender running, slowly drizzle in olive oil until a smooth emulsification forms. Pour dressing into a small sauce pan and warm over medium low heat. Once dressing is warm, add reserved bacon pieces and pour over prepared spinach salads.

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For cashews:

1/2 t smoked paprika

1/2 t curry powder

2 T fresh rosemary, finely copped

2 T olive oil

1 C whole cashews, roasted and salted

In a mixing bowl, place paprika, curry, rosemary and olive oil. Mix well. Add cashews and stir to combine. Spread cashews on a cookie sheet and place it into a preheated 325 oven degree and bake for 10 minutes. Remove and cool.

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For the salad:

Assemble the following ingredients:

  • Pink Lady Apple sliced into sticks.

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  • Cremini mushrooms sliced very thinly. When buying mushrooms, make sure caps have not separated from the stem.

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  • Red onion thinly sliced and rinsed.

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  • Hard-boiled eggs cut into chunks.

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  • Curried Cashews

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  • AND, baby spinach.

Compose the salad, individually or one large, and spoon the warm dressing over the top. Don’t be stingy. This dressing is yum.

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