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Spinach & Shitake Salad with a Warm Bacon and Ginger Dressing



Serves 2-4


For Warm Bacon and Ginger Dressing:
6 slices bacon
Vegetable oil for frying
1 small purple onion, sliced thin
1 t brown sugar
1/4 t Garam Masala
1/8 t red pepper flakes
1 inch knob of fresh ginger, minced
6 to 8 Shitake mushrooms, sliced thin
1/4 cup white balsamic vinegar
1/4 cup water

For Salad:
1 cup whole walnuts
8 cups fresh baby spinach
1 Granny Smith apple or crisp pear, sliced thin
Gorgonzola cheese for topping
2 eggs, boiled


In a large frying pan, bring six strips of bacon to a crisp. Remove bacon, drain on paper towels. Pour off majority of bacon drippings and if needed, add a small amount of vegetable oil. Saute onion until it begins to soften.

Add brown sugar, Garam Masala, red pepper flakes, ginger, and mushrooms. Saute for two to three minutes. Add white balsamic vinegar and a small amount of water (up to 1/4 cup), if needed. Liquid in dressing should be the consistency of a broth.

Return crumbled bacon to pan, stir, and immediately remove from heat. Pour over large bowl of spinach and toss. Spinach will begin to wilt. Toss in walnuts and sliced apple or pear, then top with wedges of boiled eggs and chunks of Gorgonzola cheese. Serve immediately.


Recipe and Photo Courtesy of Kim Byer

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