Spinach, white bean, bacon salad with a tangy vinaigrette. Here’s a great little salad recipe that you can add to your summer repertoire. Simply delicious and it comes together in a snap.
The warm maple syrupy sweet and tangy dressing melts into the spinach, turns the beans into royalty and is a natural partner for the bacon. I don’t know about you, but when I have pancakes or waffles, I always drag my bacon or bite of sausage through the maple syrup. Such a wonderful combination for the taste buds.
The green onions add a nice touch to the flavor and the red bell pepper a crisp splash of color. The best part about this salad is that the next night you can have BLT Sandwiches with the rest of the bacon left in the package.
My records indicate that I found this recipe in Cooking Light Magazine in 2003. Give it a try, I don’t think you’ll be disappointed.
White Bean, Bacon and Spinach Salad:
1/4 cup pure maple syrup
3 Tbs cider vinegar
1 Tbs extra virgin olive oil
1 Tbs Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 can Great Northern beans — drained
1/2 cup green onions — sliced
1/2 cup red bell pepper — chopped
5 slices bacon — cooked and crumbled
14 oz spinach
1. Combine first 6 ingredients in a small microwave safe bowl, stirring with a whisk; microwave at high 1 minute or until hot. Place beans in a two-quart glass measure, microwave until hot, one minute.
2. Combine onions, bell pepper, bacon and spinach in a large bowl. Add syrup mixture and beans. Toss well to combine. Serve immediately.
White Bean, Bacon and Spinach Salad
It’s Whats For Dinner
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