Spinach, Bacon, and Tomato Salad Recipe


Nutrition

Cal/Serving: 253
Daily Value: 13%
Servings: 6

Low-Carb
Sugar-Conscious
Fat21g32%
Saturated4g19%
Trans0g0%
Carbs12g4%
Fiber4g14%
Sugars3g0%
Protein7g15%
Cholesterol17mg6%
Sodium379mg16%
Calcium156mg16%
Magnesium103mg26%
Potassium811mg23%
Iron4mg20%
Zinc1mg7%
Vitamin A11028IU221%
Vitamin C39mg66%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg16%
Niacin (B3)2mg11%
Vitamin B60mg16%
Folic Acid (B9)239µg60%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E3mg16%
Vitamin K554µg693%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Spinach, Bacon and Tomato Salad
Colin Cooke

This scrumptious salad is especially delicious with garden-fresh spinach and cherry tomatoes and it makes a very satisfying summer lunch.

5
Ratings2

INGREDIENTS

For the dressing:

  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ cup buttermilk
  • 3 tablespoons crumbled Gorgonzola cheese
  • Kosher salt and freshly ground black pepper

For the salad:

  • 3 slices thick-cut bacon
  • 2 tablespoons olive oil
  • 1 cup of ½-inch bread cubes
  • 6 cups (about 1 ½ pounds) fresh spinach
  • ½ red onion, thinly sliced
  • ½ cup red and yellow cherry tomatoes, halved, or 1 large ripe tomato, cut into ½-inch pieces

DIRECTIONS

For the dressing:

To make the dressing, in a small bowl, whisk the mayonnaise, vinegar, and lemon juice together. Add the buttermilk and whisk again. Stir in the cheese and season to taste with salt and pepper. Taste and adjust the seasonings, if necessary. (The dressing will keep, covered, in the refrigerator for up to 1 day.)

For the salad:

To make the salad, fry the bacon in a skillet until crisp and drain on paper towels. When cool enough to handle, crumble and set aside.

Wipe out the pan with paper towels. Heat the olive oil in the pan over medium heat. Add the bread cubes and cook, stirring often, until lightly browned, 7-8 minutes. Drain on paper towels.

Combine the spinach, onion, and half of the croutons in a large shallow bowl and toss together. Pour half of the dressing over the salad and gently toss. Arrange the bacon, tomatoes, and remaining croutons over the salad and drizzle with the remaining dressing. Add a bit more pepper, if desired, and serve.

Recipe Details

Adapted from "Eat Greens" by Barbara Scott-Goodman & Liz Trovato (Running Press, 2011)

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human