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

  1. 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.
  2. 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.
  3. Stir cider vinegar, rice
    vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase
    heat to medium-high and simmer.
  4. 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.
  5. 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.
  6. 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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