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HoneyBell, Strawberry and Spinach Salad with Warm Bacon Citrus Dressing
5
from 1 vote
Ingredients:
For Salad
4
slices
thick cut bacon
8
cups
fresh baby spinach
(rinsed and dried)
2
HoneyBells
(or orange alternative, peeled, segmented and membrane juiced)
1 ½
cups
sliced strawberries
1
cup
sliced white mushrooms
½
cup
thinly sliced red onion
½
cup
rough chopped shelled pistachios
For Dressing
¼
cup
bacon fat
¼
cup
HoneyBell juice
(or orange alternative)
½
cup
champagne vinegar
1
tablespoon
honey
½
teaspoon
kosher salt
½
teaspoon
fresh cracked pepper
Instructions:
For Salad
In a large skillet, fry the bacon until crisp.
When cooked, transfer to a paper towel-lined plate to cool.
Pour the bacon fat into a small saucepan and set aside.
In a large serving bowl, add the spinach, orange segments, strawberries, mushrooms, and onion.
Toss to combine all ingredients.
For Dressing
Heat the bacon fat over low heat and whisk in the HoneyBell juice, vinegar, honey, salt, and pepper until well combined.
Pour the dressing over the salad and toss to combine.
Crumble the bacon over the salad and sprinkle with the pistachios and serve immediately.
Notes:
If making the salad in advance, be sure to make the dressing right before serving. Do not dress the salad in advance as it will wilt the spinach.
Course:
Salad
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