Ingredients
- 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 cider
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
Directions
- 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 cider 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.
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