Wednesday, May 18, 2016

Baby Spinach Salad with Crispy Bacon and Cherry Tomatoes

This photo pretty much sums it up. Honestly, with a salad like this, do I need to say more?

another

This has been a crazy week at work and thus....my time for blogging, visiting and sharing has been at a minimum. When we get home and the focus is on Aja, prepping dinner, maybe walking in the park and reading.

We have taken some great rides on the trike this past weekend, and I want to share photos about that, but first...let me share this amazing salad. Then I will post about our jaunts to St George Island and a local bakery in Monticello Florida.

salad wine

The Curtis Stone recipes we have tried so far have been great. Only one screw up (that was a roast pork dinner that was tossed for the foxes) but the other recipes - delicious! This particular salad we have had a few times. As you can see from the photo above we served it with a seared scallops, fresh bread and a cold Rose. Definitely a keeper.

salad

I have a notebook with places we have visited, meals enjoyed and movies watched lately, all of which I would love to share soon. Finally updated my book site and will forge ahead here to catch up with everyone.

So...here is the recipe for this fantastic salad. Not for vegetarians because the bacon (and tomatoes cooked in bacon) are stars of this salad.

Baby Spinach Salad with Crispy Bacon and Cherry Tomatoes

To make the vinaigrette:

Place the vinegar in a medium bowl. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.
To prepare the salad:

Heat a frying pan over medium heat. Add the bacon and cook for 3 to 5 minutes on each side, or until nice and crisp. Transfer the bacon to paper towels.

In a large bowl, toss the spinach leaves, tomatoes, and pine nuts with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Divide the salad among 4 serving plates. Place the bacon over the salads and serve.

Vinaigrette:
3 tablespoons raspberry vinegar
6 tablespoons grapeseed oil
Salt and freshly ground black pepper
Salad:
8 bacon slices
8 cups fresh baby spinach, stemmed
12 cherry tomatoes, halved (I used almost double that amount)
1/2 cup pine nuts, toasted (I did not add pine nuts)

If anyone else made soup, sandwiches or salads don't forget Deb in Hawaii has a linkup for her Souper Sunday. HERE is this week's link, you don't have to post on Sunday.


Also linking up to I ♥ Cooking Club, Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.

SouperSundaysCurtis Stone Badge Resized


19 comments:

Katherine P said...

That recipe for the vinaigrette has my mouth watering! It looks so yummy - plus how can I resist crispy bacon? I'm so glad the Curtis Stone recipes have been so successful. You have me wanting to hunt down his cookbooks and try them all out!

Tina said...

Katherine, we have made so many of his recipes and they are great!

Vicki said...

Ha! I've had this on my "IHCC" folder for a few weeks. I'm just waiting for it to fit another theme. I just ate salad twice last week and didn't want to make another one just yet.

Deb in Hawaii said...

Look like a delicious salad for sure (the bacon is even tempting my veggie self!). I am all for salad for breakfast/brunch. ;-)

Thanks for sharing it (and plugging!) Souper Sundays this week too.

Claudia said...

I don't normally have salad for breakfast, but the crispy bacon might be the game changer! It all looked good, with the scallops, bread and rose.

Beth F said...

I bought a Curtis Stone book on your recommendation but haven't cooked from it ... Okay, gonna fix that.

That salad looks awesome. And I just happen to have some bacon to use up. :)

kitchen flavours said...

Delicious looking salad! Bacon in a salad, what's not to love! :)

Joy Weese Moll said...

Yum! I love salads like that. My favorite lunch place has a salad with spinach (some of the leaves are raw and others "flash-fried), freshly grilled tenderloin tips, roast red pepper, and cheese that is partially melted because of all the warm ingredients.

Jackie Mc Guinness said...

I would probably use kale as we have become big lovers of it in salad. Tomatoes are my favourite thing!!

Carole said...

Yum yum - bacon & spinach - a winner. Cheers from Carole's Chatter!

Laurie C said...

This sounds delicious, but I'm definitely going to include the pine nuts when I try the recipe, because I love pine nuts! We have been eating salads for almost every meal lately, and I wouldn't mind salad for breakfast in the morning, too.

ostwestwind said...

All my favourite ingredients in one dish, but I would prefer this for lunch.

Zosia said...

That's a gorgeous salad! And so interesting that raspberry vinegar is used. I could eat that any time of day.

Diane Zwang said...

I hope your life slows down a bit soon. This salad does look good. I am glad you enjoyed it.

Joyce Rachel Lee-Bates said...

Raspberry vinegar in the vinaigrette sounds exotic. This must be a really good salad.

flour.ish.en said...

You are right on not having to say to much when the food speaks for itself. The dressing tops it all!

(Diane) bookchickdi said...

My husband would love this salad, I'm going to making this all summer long.

TeaLady said...

I don't think you can ever go wrong with bacon or anything cooked in bacon drippings. Have to try this one soon.

Kim said...

I gotta say I am totally smitten with Curtis Stone's recipes. They are all so approachable and easy to make, for the most part. This salad has caught my eye several times for the exact reason you mentioned...how can you go wrong with it? Yum!