Easy Warm Spinach Salad

I came up with this recipe the same way I think a lot of cooks come up with new ideas - by sticking my head in the refrigerator and wondering what I could throw together with what I had. It turned out to be easy and very tasty so I thought I would share.

INGRIDIENT

6 slices bacon

¼ cup red wine vinegar

¼ cup seasoned rice vinegar

1 (2 ounce) can anchovy fillets (such as King Oscar®), diced (Optional)

½ teaspoon ground white pepper

2 tablespoons extra-virgin olive oil

1 yellow onion, thinly sliced

2 cloves garlic, minced

12 ounces baby spinach (such as Dole®)

4 hard-boiled eggs, peeled and sliced

½ cup green onions, finely chopped

¼ cup grated Asiago cheese

DIRECTION

Step: 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon.

Step: 2

Whisk red wine vinegar, seasoned rice vinegar, anchovies, and white pepper together in a bowl until dressing is evenly mixed.

Step: 3

Heat olive oil in a large wok or skillet over medium-high heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Lower heat to medium. Add spinach, working in batches, to onion mixture, tossing and mixing until spinach wilts, 1 to 2 minutes.

Step: 4

Transfer spinach mixture to a serving bowl; top with egg slices and bacon.

Step: 5

Pour dressing into the wok; bring to just under a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour dressing over spinach mixture; sprinkle with green onions and Asiago cheese.

NUTRITION FACT

Per Serving: 210 calories; protein 12.9g; carbohydrates 8.2g; fat 14.1g; cholesterol 161.8mg; sodium 839.7mg.

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