spinach salad with hot bacon dressing

Ingredients

• Servings: 6
• 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
• 1/4 cup vegetable oil
• 1/2 cup minced onion
• 1 pinch salt
• 2 cloves garlic, minced
• 1/3 cup apple vinegar
• 1/4 cup rice vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 1/2 tablespoons dijon mustard
• 1/3 cup bacon drippings
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 pound baby spinach leaves
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 12 white button mushrooms, thinly sliced
• 1 cup sliced cherry tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
• return skillet to medium heat. stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
• stir vinegar, rice vinegar, 1/2 cup water, sugar, and dijon mustard into onion mixture. increase heat to medium-high and simmer.
• whisk 2 teaspoons water and cornstarch in a bowl. gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. reduce heat to low.
• drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. add cooked bacon and stir to combine. season with cayenne pepper, salt, and black pepper to taste.
• combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.